You are here: Home » Recipes » Thai Pasta Dish Thai Pasta Dish Recipe by Relish ContributorKitchen Tested Yield 4 to 6 servings A quick-and-easy, low-fat taste of Thailand. PrintEmail Ingredients 1 (8-ounce) package vermicelli pasta1 cup fresh bean sprouts1/2 cup sliced green onions1 (7-ounce) jar or can pickled or plain whole baby corn, drained2 tablespoons chopped peanuts1 (4-ounce) can mushrooms, drained3 large egg whites1/2 teaspoon garlic powder1 cup bottled pad thai or sweet-and-sour stir-fry sauce. Instructions Cook pasta according to package directions, omitting any oil and salt. Drain, set aside. In a bowl, toss together bean sprouts, green onions, corn and peanuts; set aside. In a saucepan coated with nonstick cooking spray, saute mushrooms over medium heat until hot, about 2 minutes. 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.