Tuna Pad Thai
WW Smart Points: 10 Serves 2
Asian fish sauce with its pungent, salty-sweet taste is essential to Thai and other Southeast Asian cuisines. It’s available in the Asian food aisle of most supermarkets. You can substitute lean strips of cooked pork or chicken for the tuna if you like. Or, for a vegetarian version, substitute chunks of firm tofu for the tuna and 1/2 teaspoon of salt for the fish sauce.
- 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
Adapted from google.com
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.