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.