International Recipes

Pad Thai
(Thai-Style Noodles, Sprouts and Eggs)

Pad Thai is a classic Thai dish. Add tofu or extra vegetables for a filling meatless meal.

Pad Thai

Prep: 15 min | Cook: 10 min | Yield: 4 servings


  • 1 cup (3 ounces) fresh bean sprouts
  • 1 (7 to 8 3/4 ounce) jar or can whole baby corn, drained
  • 1/2 cup sliced green onions
  • 1/4 cup chopped peanuts
  • 1/2 cup (2 ounces) fresh straw mushrooms
  • 4 eggs
  • 3/4 teaspoon garlic powder
  • 4 ounces uncooked rice noodles or vermicelli pasta, cooked, drained
  • 1/2 cup bottled Pad Thai sauce


  1. Combine bean sprouts, baby corn, green onions and peanuts in medium bowl; toss.
  2. Coat large nonstick saucepan with cooking spray; heat over medium heat until hot. Add mushrooms; sauté until tender, 3 to 4 minutes.
  3. Beat eggs and garlic powder in small 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, sauce and bean sprout mixture. Cook, tossing gently with 2 spoons, until heated through.


Per serving: Calories: 362 Total Fat: 11g Saturated fat: 2g Polyunsaturated fat: 3g Monounsaturated fat: 4g Cholesterol: 195mg Sodium: 622mg Carbohydrates: 53g Dietary Fiber: 3g Protein: 14g

Vitamin A: 1275.5 IU Vitamin D: 41 IU Folate: 75.2mcg Calcium: 54mg Iron: 2.5mg Choline: 146.1mg


Recipe and photo used with permission from: American Egg Board

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