Pad Thai (Thai Style Noodles, Sprouts & Eggs)

25 minutes
4 servings
Pad Thai (Thai Style Noodles, Sprouts & Eggs)
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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



  1. COMBINE bean sprouts, baby corn, green onions and peanuts in medium bowl, and MIX.
  2. COAT large nonstick skillet with cooking spray; HEAT over medium heat until hot. ADD mushrooms; SAUTE until tender, 3 to 4 minutes.
  3. 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.
  4. ADD noodles, Pad Thai sauce and bean sprout mixture. COOK, tossing gently with 2 spoons, until heated through. SERVE.



  • 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.