TUNA PAD THAI

Tuna Pad Thai image

Provided by Lily Moritz

Time 10m

Number Of Ingredients 16

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2 pkg house foods tofu shirataki fettuccine shaped noodle substitute
2 Tbsp ketchup
2 Tbsp lime juice
1 tsp sugar-free apricot preserves
2 tsp crushed dry-roasted peanuts
2 tsp brown sugar (not packed)
1 tsp lite/low-sodium soy sauce
¼ tsp chopped garlic
¼ tsp crushed red pepper, or more to taste
1/2 c fat-free liquid egg substitute (like egg beaters original)
6 oz tuna in water (not oil)
1 dash(es) each salt and black pepper
2 c chopped broccoli
1 ½ c bean sprouts
¾ c 1-inch scallion pieces
optional topping: chopped cilantro

Steps:

1. 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.
2. 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.
3. 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.
4. 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.