Best Tuna Pad Thai Recipes

TUNA PAD THAI RECIPE - (4.1/5)

Steps:

• 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.

TUNA PAD THAI

Steps:

• 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.
• 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.
• 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.
• 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.

SPICY TUNA PAD THAI

Steps:

• In a large bowl, cover the rice noodles with boiling water and let soak for 3-4 minutes. While the noodles soak, in a large sauté pan, add the cans of tuna, sliced snow peas, grated carrots and stir together over high heat. Add coconut milk and ketchup. Drain noodles and toss with tuna sauce in the pan. Serve in a shallow bowl and garnish with remaining grated carrots and snow peas along with bean sprouts and peanuts.

TUNA PAD THAI

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.

BLACK AND WHITE TUNA PAD THAI

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.