Veggie Pad Thai with Egg

Ingredients

4 fluid ounce

Egg Creations Whole Eggs Original, well shaken

1 oz

Bean sprouts

2 oz

Baby corn

1 oz

Asparagus spears, sliced on a bias

1 oz

Olive oil

1 oz

Button mushrooms, sliced

1 oz

Cremini mushrooms, sliced

1 oz

Peanuts, roughly chopped

4 oz

Rice noodles, cooked

4 oz

Pad Thai sauce or Peanut sauce

2 sprig

Cilantro

Directions

1. Place the bean sprouts, baby corn, asparagus spears and peanuts in medium bowl and mix them together.

2. Place the olive oil into a large nonstick skillet with and allow the oil to get hot. Add the button and cremini mushrooms and saute until just tender. Approximately 5 minutes.

3. Add the Garden Vegetable EGG creations and garlic powder to the sautéed mushrooms. Cook the eggs and mushrooms together until the eggs are just cooked.

4. Once the eggs are just cooked, add in the bean sprout, baby corn, asparagus spear and peanut mixture along with your sauce of choice.

5. Cook the entire mixture until everything is well mixed and hot.

Tips

1. For cooked rice noodles, soak approximately 2 oz / 60 g of rice noodles according to package directions.

2. Extra veggies such as sliced asparagus, zucchini, pepper or carrots can be sautéed along with the mushrooms if desired.

3. If you prefer a non-vegetarian option, cooked chicken can be added for an extra boost of protein.

4. Add a spicy kick by adding a few dashes of hot sauce to the eggs before cooking.