Thai Pasta Dish

Kitchen Tested
  • Yield 4 to 6 servings

A quick-and-easy, low-fat taste of Thailand.


1 (8-ounce) package vermicelli pasta
1 cup fresh bean sprouts
1/2 cup sliced green onions
1 (7-ounce) jar or can pickled or plain whole baby corn, drained
2 tablespoons chopped peanuts
1 (4-ounce) can mushrooms, drained
3 large egg whites
1/2 teaspoon garlic powder
1 cup bottled pad thai or sweet-and-sour stir-fry sauce.


  1. Cook pasta according to package directions, omitting any oil and salt.  Drain, set aside.
  2. In a bowl, toss together bean sprouts, green onions, corn and peanuts; set aside.
  3. In a saucepan coated with nonstick cooking spray, saute mushrooms over medium heat until hot, about 2 minutes.
  4. Beat egg whites slightly with garlic powder in a small bowl.  Pour over mushrooms.  Stir in bottled sauce, pasta and vegetable mixture.  Continue cooking, tossing gently, until pasta is heated through and egg whites are cooked, 5 to 8 minutes.



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