COMBINE bean sprouts, baby corn, green onions and peanuts in medium bowl, and MIX.
COAT large nonstick skillet with cooking spray; HEAT over medium heat until hot. ADD mushrooms; SAUTE until tender, 3 to 4 minutes.
BEAT eggs and garlic powder in medium bowl until blended; POUR over mushrooms. COOK, stirring to break up eggs, until eggs are still moist but no visible liquid egg remains.
ADD noodles, Pad Thai sauce and bean sprout mixture. COOK, tossing gently with 2 spoons, until heated through. SERVE.
INGREDIENTS
large EGGS
4
fresh bean sprouts (3 oz.)
1 cup
jar OR can (7 to 8 3/4 oz.) whole baby corn, drained
1
sliced green onions
1/2 cup
chopped peanuts
1/4 cup
canned straw mushrooms, drained
1/2 cup
garlic powder
3/4 tsp.
uncooked rice noodles OR vermicelli pasta, cooked, drained
4 oz.
bottled Pad Thai sauce
1/2 cup
tips
Add tofu or extra vegetables for a filling meatless meal.
This recipe is an excellent source of protein and choline, and a good source of folate.
American Egg Board
