|Bean sprouts||3 Ounce|
|Sliced green onions||1⁄2 Cup (8 tbs) (with tops)|
|Pickled baby corn/Plain whole baby corn||8 3⁄4 Ounce (drained)|
|Chopped peanuts||1⁄4 Cup (4 tbs), chopped|
|Mushrooms straw||2 Ounce|
|Garlic powder||3⁄4 Teaspoon|
|Pad thai sauce/Sweet and sour stir-fry sauce||1⁄2 Cup (8 tbs)|
|Vermicelli noodles/Rice noodles||4 Ounce (cooked)|
With fork in medium bowl, toss together sprouts, onions, corn, and peanuts. Set aside. Generously coat large saucepan with cooking spray. Add mushrooms. Cook over medium heat, stirring occasionally, until mushrooms are tender, about 3 to 4 minutes.
In small bowl, beat together eggs and garlic powder until blended. Pour over mushrooms. Cook, stirring to break up eggs, until eggs are still moist but no visible liquid egg remains. Stir in sauce, vermicelli, and reserved vegetable mixture. Continue cooking, gently tossing with 2 spoons to distribute heat, until heated throughout. Garnish with green onions and lime wedges, if desired.
*Or substitute 1 package (.88 oz.) dried paddy straw mushrooms. Rehydrate as directed and cook as above.