Brown Rice Noodle-Edamame Salad
½ (8-ounce) package brown rice pad thai noodles
3 tablespoons low-sodium soy sauce
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon creamy grated fresh ginger
1 tablespoon peanut butter
1 tablespoon sriracha or hot chili sauce
2 teaspoons minced garlic
½ cup thawed frozen shelled edamame
¼ cup shredded carrots
¼ cup sliced green onions + chopped peanuts to garnish
- Prepare noodles according to package directions for pasta. Rinse under cold water; drain. Cut noodles into 3-inch lengths. Place in large bowl; set aside.
- Whisk soy sauce, oil, vinegar, sugar, ginger, peanut butter, sriracha and garlic in small bowl until smooth and well blended.
- Gently toss noodles with dressing. Stir in edamame and carrots. Cover and refrigerate at least 30 minutes to allow flavors to develop.
- Divide salad evenly among 4 bowls. Top with green onions and peanuts, if desired.