Ingredients
4 large EGGS
1 cup fresh bean sprouts (3 oz.)
1 jar OR can (7 to 8 3/4 oz.) whole baby corn, drained
1/2 cup sliced green onions
1/4 cup chopped peanuts
1/2 cup canned straw mushrooms, drained
3/4 tsp. garlic powder
4 oz. uncooked rice noodles OR vermicelli pasta, cooked, drained
1/2 cup bottled Pad Thai sauce
Yields: 4 Servings
Directions
- 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.
INSIDER INFO
- Add tofu or extra vegetables for a filling meatless meal.
Nutritional Information
Per serving: 1/4 of recipe
Calories: 342
Total fat: 11 g
Saturated fat: 2 g
Polyunsaturated fat: 2 g
Monounsaturated fat: 4 g
Cholesterol: 186 mg
Sodium: 671 mg
Carbohydrates: 48 g
Fiber: 4 g
Sugar: 17 g
Protein: 12 g
Vitamin A: 83 mcg
Vitamin D: 1 mcg
Folate: 51 mcg
Choline: 182 mg
Calcium: 79 mg
Iron: 3 mg
Potassium: 218 mg
This recipe is an excellent source of protein and choline, and a good source of folate.