BLACK AND WHITE TUNA PAD THAI

BLACK AND WHITE TUNA PAD THAI image

Yield makes 2 to 4 servings

Number Of Ingredients 15

1 large sashimi grade tuna steak
1/2 cup black and white sesame seeds
1 package medium width thai rice noodles
1 red bell pepper
1 green bell pepper
1 package baby bok choy
1 can of bamboo shoots
1 ear of fresh corn
2 eggs
large pinch of sugar
4 tblsp. of mongolian fire oil
pad thai sauce:
1 cup fish sauce
1 cup white vinegar
1 cup paprika

Steps:

soak noodles in hot water, changing water everytime that it turns white and frothy, for 3 to 4 hours. (can be soaked overnight in refridgerator.) cut peppers into strips. begin by coarsely chop bok choy into bite size chunks. cut tuna into bite size chinks and dredge in sesame seeds. sit to side. grill fresh corn and remove from cob. open and drain bamboo shoots. pad thai sauce: in large container mix all ingredients until evenly mixed. in wok: heat oil on very high heat. (quickly) stir fry eggs and vegetables. after eggs and veggies have been cooking for about 20 to 30 seconds add meat. cook for an additional 20 to 30 seconds. remove from heat and add noodles. return to heat and add sauce. toss and flip all ingredients until thoroughly cooked. (appox. 1 to 2 minutes) serve immeadiately garnish with freshly chopped thai peppers, leftover sesame seeds, and freshly grated ginger root.