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

Pad Thai

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


  • 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, 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.

Prep Time: 15 min | Cook Time: 10 min | Servings: 4

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

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

Recipe and photo credit: American Egg Board


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