Summer Pad Thai with Eggplant and Corn - A Zest for Life

Ingredients

• 8 ounces rice pad thai noodles, 3/4 of a package
• 1 recipe master pad thai blender sauce
• 3 tablespoons roasted peanut oil, Loriva brand recommended (expeller pressed)
• 4 cups fresh eggplant, cut into 1/2" x 2" batonettes
• ¾ cup shallots*, peeled, thinly sliced
• 1 cup corn kernels, cut from 1 large cob
• 4 tablespoons fresh mint, cleaned, tear leaves
• 6 tablespoons peanuts, crushed, divided
• ⅓ cup fresh bean sprouts