Can't decide between Mexican or Thai food for dinner? Now you don't have to! This fusion recipe is a perfect blend of multi-cultural flavours and comes together in a pinch! We've kept this recipe vegetarian, but can easily be customized with beef, chicken or shrimp.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 to 6
1 pkg (340 g) No Yolks® Dumpling Noodles
2 tbsp (30 mL) vegetable oil, divided
4 eggs, whisked
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 small yellow onion, sliced
2 cloves garlic, minced
1 can (540 mL) black beans, drained and rinsed
1 red pepper, sliced
1/3 cup (75 mL) canned and drained corn kernels
1 tbsp (15 mL) chili powder
1 cup (250 mL) pad thai sauce
2 cups (500 mL) bean sprouts
1/2 cup (125 mL) sliced green onion, divided
1/4 cup (60 mL) chopped roasted peanuts
Lime wedges
1. In a large pot of boiling salted water, cook noodles according to the package directions. Drain and set aside.
2. Heat 1 tbsp (15 mL) oil in a skillet set over medium heat. Add eggs and cook for 2 to 3 minutes, stirring occasionally, until large curds form and eggs are set; remove from skillet and set aside. Season with salt and pepper.
3. Heat remaining oil in large skillet set over medium heat. Add onion and garlic; cook for 2 to 3 minutes or until softened and fragrant. Add black beans, red pepper, and corn, and cook for an additional 3 to 5 minutes, stirring occasionally until softened. Add chili powder and cook for 1 to 2 minutes, stirring until vegetables are evenly coated and fragrant.
4. Add pad Thai sauce, bean sprouts and noodles; toss until well coated. Add scrambled eggs and half the green onion; toss until evenly combined.
5. Divide noodles among serving bowls. Top with remaining green onion, peanuts and lime wedges.
For added kick, drizzle with sriracha or your favourite Mexican hot sauce.
