Pad Thai with Sprouts and Egg

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Nutritional Information

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4 fluid ounce	Garden vegetable, EGG Creations
1 oz	Bean sprouts
2 oz	Baby corn
1 oz	Asparagus spears, sliced on a bias
1 oz	Olive oil
1 oz	Button mushrooms, sliced
1 oz	Cremini mushrooms, sliced
1 oz	Peanuts, roughly chopped
4 oz	Rice noodles, cooked
4 oz	Pad Thai sauce or Peanut sauce
2 sprig	Cilantro

Place the bean sprouts, baby corn, asparagus spears and peanuts in medium bowl and mix them together.
Place the olive oil into a large nonstick skillet with and allow the oil to get hot. Add the button and cremini mushrooms and saute until just tender. Approximately 5 minutes
Add the Garden Vegetable EGG creations and garlic powder to the sauteed mushrooms. Cook the eggs and mushrooms together until the eggs are just cooked.
Once the eggs are just cooked, add in the bean sprout, baby corn, asparagus spear and peanut mixture along with your sauce of choice.
Cook the entire mixture until everything is well mixed and hot.

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When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.