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Tuna Pad Thai

8
Points®
Total Time
24 min
Prep
17 min
Cook
7 min
Serves
2
Difficulty
Moderate
Here's a non-pork version of a classic Thai dish. Though you can substitute lean strips of cooked pork (or chicken) for the tuna if you prefer. Or, for a vegetarian version, substitute chunks of firm tofu for the tuna and 1/2 tsp of salt for the fish sauce. 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.

Ingredients

Cooked yellowfin tuna

10 oz

Packaged rice noodles

3 oz

Fresh lime juice

2 Tbsp

Fish sauce

1 Tbsp, Asian (nam pla)

Packed light brown sugar

2 tsp

Chili sauce

1 tsp, or chile garlic sauce

Less sodium soy sauce

1 tsp

Canola oil

1 tsp

Scallions

2 medium, thinly sliced

Garlic

1 clove(s), minced

Uncooked bean sprouts

1 cup(s), fresh

Carrots

1 medium, shredded

Egg

1 large egg(s), lightly beaten

Unsalted dry roasted peanuts

1 Tbsp, chopped

Cilantro

1 Tbsp, fresh, coarsely chopped

Instructions

  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, chile 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.
  4. Serving size: about 1 1/2 cups

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