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

Ingredients:

• 1 cup fresh bean sprouts (3 oz.)
• 1 jar OR can (7 to 8-3/4 oz.) whole baby corn, drained
• 1/2 cup sliced green onions
• 1/4 cup chopped peanuts
• 1/2 cup fresh straw mushrooms
• 4 EGGS
• 3/4 tsp. garlic powder
• 4 oz. uncooked rice noodles OR vermicelli pasta, cooked, drained
• 1/2 cup bottled Pad Thai sauce

Directions:

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.
3. Add mushrooms; sauté until tender, 3 to 4 minutes.
4. Beat eggs and garlic powder in small bowl until blended; pour over mushrooms.
5. Cook, stirring to break up eggs, until eggs are still moist but no visible liquid egg remains.
6. Add noodles, sauce and bean sprout mixture.
7. Cook, tossing gently with 2 spoons, until heated through.