Spicy Tuna Pad Thai Recipes

TUNA PAD THAI

Tuna Pad Thai image

A meat-free variation adapted from HungryGirl.com's Chicky Pad Thai. (Contains fish and can be made without nuts.) The cook time listed is a guess. It's been a while since I made this. When I do it again, I'll time it.

Provided by Lily M.

Categories Tuna

Time 1h

Yield 2 1/2 cups, 2 serving(s)

Number Of Ingredients 16

Ingredients

2 (8 ounce) packages tofu shirataki fettuccine
2 tablespoons ketchup
2 tablespoons lime juice
1 tablespoon sugar-free apricot preserves
2 teaspoons dry roasted peanuts, crushed
2 teaspoons brown sugar (not packed)
1 teaspoon low sodium soy sauce
1/4 teaspoon garlic, chopped
1/4 teaspoon crushed red pepper flakes (to taste)
1/2 cup fat-free liquid egg substitute
6 ounces tuna in water (not oil)
1 dash each salt and black pepper
2 cups broccoli, chopped
1 1/2 cups bean sprouts
3/4 cup Anjou pear, 1-inch scallion pieces
chopped cilantro (optional)

Steps:

Use a strainer to drain and rinse shirataki noodles well. Pat dry. In a large microwave-safe bowl, microwave for 1 minute. Drain excess liquid. Dry as thoroughly as possible, using paper towels. Cut noodles up a bit and set aside.
To make the sauce, in a small bowl, combine ketchup, lime juice, preserves, peanuts, brown sugar, soy sauce, garlic, and crushed red pepper. Stir thoroughly and set aside.
Spray a wok or large skillet with nonstick spray and bring to medium-high heat on the stove. Add egg substitute and scramble until fully cooked, about 2 minutes. Transfer to a bowl and set aside.
Remove wok/skillet from heat (if needed, clean it once cooled), re-spray, and return to medium-high heat. Add tuna and season with salt and black pepper. Add broccoli, bean sprouts, scallion pieces, and 2 tablespoons water. Stirring occasionally, cook broccoli is tender, about 4 minutes.

Nutrition Facts : Calories 1120.2, Fat 13.3, SaturatedFat 3.5, Cholesterol 229, Sodium 795.6, Carbohydrate 188.1, Fiber 11.6, Sugar 21.1, Protein 64.8

TUNA PAD THAI RECIPE - (4.1/5)

Tuna Pad Thai Recipe - (4.1/5) image

Provided by á-31592

Number Of Ingredients 15

Ingredients

10 10 2 oz cooked yellowfin tuna, 2 steaks, reserved from tuna steaks from Tuna Steaks with Creamy Mustard Sauce
3 3 3 oz packaged rice noodles, or linguine
2 2 2 Tbsp fresh lime juice
1 1 1 Tbsp fish sauce, Asian
2 2 2 tsp packed light brown sugar
1 1 1 tsp chili sauce, or chili garlic sauce
1 1 1 tsp low sodium soy sauce
1 1 1 tsp canola oil
2 2 2 medium uncooked scallion(s), thinly sliced
1 1 1 clove(s) garlic clove(s), minced
1 1 1 cup(s) uncooked bean sprouts, fresh
1 1 1 medium uncooked carrot(s), shredded
1 1 1 large egg(s), lightly beaten
1 1 1 Tbsp unsalted dry roasted peanuts, chopped
1 1 1 Tbsp cilantro, fresh, coarsely chopped

Steps:

1 Break the tuna into small chunks; set aside. Cook the rice noodles according to package directions. Drain in a colander under cold running water to stop the cooking and set aside. 2 Combine the lime juice, fish sauce, sugar, chili garlic sauce, and soy sauce in a small bowl; set aside. 3 Heat the oil in a large nonstick skillet over medium heat. Add the scallions, and garlic. Cook, stirring frequently, until fragrant, about 1 minute. Add the bean sprouts and carrot; cook until softened, about 2 minutes. Add the egg, stirring gently, until it begins to set, about 30 seconds. Add the lime juice mixture and cook, stirring until the sugar dissolves, about 30 seconds. Add the tuna and rice noodles; cook, tossing gently, until mixed and heated through, about 3 minutes. Sprinkle with the peanuts and cilantro just before serving. Yields 1 1/2 cups per serving.

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