Edamame Pad Thai

A recipe from Mayo Clinic’s Cook Smart, Eat Well Cookbook by Jennifer Welper

INGREDIENTS

4 oz. uncooked rice noodles 2 c. broccoli florets
1 c. sliced red bell pepper 4 green onions, sliced thin

1 c. bean sprouts
4 gloves garlic, minced
1 tsp. mined fresh ginger
4 c. edamame, shelled
4 Tbsp. chopped unsalted peanuts 4 Tbsp. chopped fresh cilantro

PAD THAI SAUCE:
1 tsp. chili paste
1 1⁄2 Tbsp. fish sauce
1 tsp. low-sodium soy sauce 3 Tbsp. brown sugar
3 Tbsp. rice wine vinegar
2 Tbsp. peanut butter
2 Tbsp. water

PREP

1. Fill a medium soup pot with water and bring it to a boil. While waiting for the water to boil, place the Pad Thai sauce ingredients in a blender. Mix until well blended and smooth.

2. Cook the rice noodles in the pot according to the package directions; stir frequently. Drain, rinse and set aside.

3. Heat a large nonstick sauté pan to medium heat. Once hot, add the red bell peppers, broccoli, onion and bean sprouts and sauté 2-3 minutes, moving them around quickly. Add the garlic, ginger and edamame, and cook an

   additional 1 minute.

4. Once vegetables are nearly cooked, add the rice noodles and 1⁄2 cup of Pad Thai sauce. Cook until the noodles

   are warmed enough.

5. Serve hot, topped with chopped peanuts and cilantro.