Thai Pasta Dish

  • Yield: 4 to 6 servings


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

Nutritional Info *per serving

  • Calories 242
  • Fat 2.6g
  • Saturated Fat .5g
  • Cholesterol 0mg
  • Sodium 222mg
  • Carbohydrate 46.1g
  • Protein 8.8g