Veggie Pad Thai with Egg
A speedy and and satisfying vegetarian dinner for one or light lunch for two.
- Prep time: 10 min
- Cook time: 10 min
Nutritional Information
- Calories 850
- Potassium* 1800 mg
- Saturated Fat 8 g
- Fat 38 g
- Cholesterol 455 mg
- Carbohydrates 95 g
- Fibres 11 g
- Sugars 31 g
- Protein 35 g
- Sodium 760 mg
- Calcium 125 mg
- Iron 5.5 mg
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
Place the bean sprouts, baby corn, asparagus spears and peanuts in medium bowl and mix them together.
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.
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.
Once the eggs are just cooked, add in the bean sprout, baby corn, asparagus spear and peanut mixture along with your sauce of choice.
Cook the entire mixture until everything is well mixed and hot.
Tips
For cooked rice noodles, soak approximately 2 oz / 60 g of rice noodles according to package directions.
Extra veggies such as sliced asparagus, zucchini, pepper or carrots can be sautéed along with the mushrooms if desired.
If you prefer a non-vegetarian option, cooked chicken can be added for an extra boost of protein.
Add a spicy kick by adding a few dashes of hot sauce to the eggs before cooking.
Egg Creations Whole Eggs Original
Real whole eggs, a touch of sea salt, and nothing more.
Learn MoreTips: Scrambled Eggs
Squeeze orange, lemon or lime juice and/or grated zest to brighten the flavour of scrambled eggs and reduce the need for salt.