Pad Thai with Sprouts and Egg

  • Cook time: 10 min
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Nutritional Information


4 fluid ounce Garden vegetable, EGG Creations
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


  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 sauteed 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.

This recipe was made with:

Egg Creations Fat Free Garden Vegetable

An even more delicious way to eat your vegetables.

Learn More

Tips: Shell Eggs

Add a teaspoon of baking soda to the water before boiling, to make hard cooked eggs easier to peel.

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