Pad Thai Recipe – Celebrating World Egg Day

This quick Pad Thai recipe is so easy to make at home you’ll have it on the table faster than you can order take-out.
Pad Thai Recipe - The Lemon BowlConsidering how many eggs our small family of 3 goes through in a week, I was beyond thrilled when the American Egg Board asked me to help them celebrate World Egg Day which falls annually on the second Friday of October. Throughout this pregnancy, I’ve been eating eggs almost every single day. In the early months, eggs were one of my primary sources of protein when I couldn’t quite stomach the thought of my usual chicken breasts or pork tenderloin.

Good Egg Project - The Lemon BowlTo give you a quick background, America’s egg farmers created the Good Egg Project as a way to help educate consumers on where eggs come from. We’re talking every type of egg: cage-free, organic and conventional. Through this project, farmers have donated over 48 million eggs to feed the hungry in America since 2009.

So what is World Egg Day all about? It’s pretty simple: the International Egg Commission coined this day as a celebration of the incredible egg. The holiday gives us a fun excuse to raise awareness about the benefits of eggs and how they are enjoyed throughout the world. For example, Pad Thai, a classic noodle dish full of rice noodles, veggies and eggs.

Incredible Egg Logo - The Lemon Bowl

I’ve been eating eggs my entire life but I must admit I think of them a bit differently as a pregnant woman and a mother of a growing toddler. In the past, I used to throw out egg yolks when making scrambled eggs but the more I became educated the more I realized how many vitamins and minerals are packed in those bright yellow yolks.

EggSandwich

Of course, we also know that’s where most of the flavor lives so learning this was pretty much a win-win. Speaking of win-win, that’s a good way to describe this Avocado Egg Sandwich that I could eat every day.

If you are pregnant, trying to become pregnant or nursing, you may be interested to know that egg yolks contain choline, a vital nutrient that assists with fetal brain development and helps prevents birth defects. The National Academy of Sciences recommends that pregnant women consume 450 milligrams of choline a day and that nursing women consume 550 milligrams per day. Two eggs with yolks have roughly 250 milligrams which is approximately half of the recommended daily amount.

Fried Eggs with Cheesy Brown Rice, Beans and SalsaNeed more reasons to consume eggs? They are also a good source of B vitamin, iron and protein – three vital nutrients that pregnant women need most. One of my favorite easy lunches is Fried Eggs with Cheesy Brown Rice, Beans and Salsa.

Friends, I hope you will join America’s egg farmers and the Share Our Strength No Kid Hungry® Campaign in their commitment to help fight childhood hunger in America. Take the Good Egg Project Pledge and for every pledge made, America’s egg farmers will donate one egg to local food banks to help alleviate childhood hunger.

What is your favorite way to enjoy eggs?? Leave a comment below – I’d love to hear from you!

Your fork is waiting.

Easy Pad Thai Recipe - Celebrating World Egg Day
 
Author: 
Nutrition Information
  • Serves: 4
  • Calories: 362
  • Fat: 11 g
  • Saturated fat: 2 g
  • Unsaturated fat: 9 g
  • Trans fat: 0
  • Carbohydrates: 53 g
  • Sodium: 622 mg
  • Fiber: 3 g
  • Protein: 14 g
  • Cholesterol: 195 mg
Recipe type: Entree
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
This quick pad thai recipe is so easy to make at home you'll have it on the table faster than you can order take-out.
Ingredients
  • 1 cup fresh bean sprouts
  • 1 can whole baby corn, drained
  • ½ cup sliced green onions
  • ¼ cup chopped peanuts
  • ½ cup fresh straw mushrooms
  • 4 eggs
  • ¾ teaspoon garlic powder
  • 4 oz. uncooked rice noodles OR vermicelli pasta, cooked, drained
  • ½ cup Pad Thai sauce
Instructions
  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. Add mushrooms; sauté until tender, 3 to 4 minutes.
  3. Beat eggs and garlic powder in small bowl until blended; pour over mushrooms. Cook, stirring to break up eggs, until eggs are still moist but no visible liquid egg remains.
  4. Add noodles, sauce and bean sprout mixture. Cook, tossing gently with 2 spoons, until heated through.
Notes
Add tofu or extra vegetables for a filling meatless meal.

If you'd like to make your own pad thai sauce, here is a great recipe from She Simmers.

Recipe and Photo are from the Incredible Eggs website.

I am thrilled to be working with the American Egg Board who has compensated me for my time to write this post. As always, all thoughts are 100% my own. 

Comments

  1. Susan says

    I love Pad Thai, and can’t imagine using sauce from a jar. However, after checking out the post on making the sauce (and all the other posts about the process of making the dish) I may be ready to try the sauce from a jar…

    It looks to me like you might want to add instructions about how to prepare the rice noodles, because in their stiff, raw form they won’t stir into the dish. Rice noodles are infinitely preferable to regular pasta, due to the differences in texture. The package of rice noodles I bought recently said to soak them in hot water. Hot tap water didn’t work. If I do them again, I would pour boiling water over them. Trying to cook them in boiling water, as we do regular pasta, gave me a sticky, gooey mess.

  2. says

    Hello fellow egg ambassador! We are huge egg lovers, and not only for breakfast. Often we throw them onto a salad, or pizza, or into a big bowl of ramen. Great source of protein, and so delicious! Your pad thai looks amazing – look forward to trying it out as this is one of Lenny’s favorite recipes!

  3. says

    Liz,
    You’ve reminded me that I haven’t found a good Thai place since we moved over 2 yrs ago, and I’ve now got a hankering for pad Thai.

    My favorite way to eat eggs is fried, with a slightly runny yolk, over sauteed beet greens finished with sherry vinegar. Yum yum yum.

    Thanks–I think I need to get on this one toot sweet!

Trackbacks

Leave a Comment

Rate this recipe: