Garnish this Pad Thai Recipe with shredded carrots, cilantro and lime wedges.
MAIN ARTICLE:
Cooking With Eggs: Recipes for Every Meal
Pad Thai Recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
1 cup fresh bean sprouts (3 ounces)
1 jar or can (7 to 8 3/4 ounces) whole baby corn, drained
1/2 cup sliced green onions
1/4 cup chopped peanuts
1/2 cup fresh straw mushrooms (2 ounces)
4 eggs
3/4 teaspoon garlic powder
4 ounces uncooked rice noodles or vermicelli pasta, cooked and drained
1/2 cup bottled Pad Thai sauce
In medium bowl, toss together bean sprouts, baby corn, green onions and peanuts until combined.
Coat large nonstick saucepan with cooking spray; heat over medium heat until hot. Add mushrooms and sauté until tender, 3 to 4 minutes.
In small bowl, beat eggs and garlic powder until blended; pour over mushrooms. Cook, stirring to break up eggs, until eggs are still moist but no visible liquid egg remains.
Add noodles, sauce and bean sprout mixture. Cook, tossing gently with 2 spoons, until heated through. Yields 4 servings.
