Tuna Pad Thai

Total Time
24 min
17 min
7 min
Lively flavors abound in this favorite Thai dish.


cooked yellowfin tuna

10 oz, 2 steaks, reserved from tuna steaks from Tuna Steaks with Creamy Mustard Sauce

packaged rice noodles

3 oz, or linguine

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

low sodium soy sauce

1 tsp

canola oil

1 tsp

uncooked scallion(s)

2 medium, thinly sliced

garlic clove(s)

1 medium clove(s), minced

uncooked bean sprouts

1 cup(s), fresh

uncooked carrot(s)

1 medium, shredded


1 large, lightly beaten

unsalted dry roasted peanuts

1 Tbsp, chopped


1 Tbsp, fresh, coarsely chopped


  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. Yields 1 1/2 cups per serving.


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.

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