Best Tuna Pad Thai Recipes

TUNA PAD THAI RECIPE - (4.1/5)

Tuna Pad Thai Recipe - (4.1/5) image

Provided by á-31592

Number Of Ingredients 15

Ingredients

10 10 2 oz cooked yellowfin tuna, 2 steaks, reserved from tuna steaks from Tuna Steaks with Creamy Mustard Sauce
3 3 3 oz packaged rice noodles, or linguine
2 2 2 Tbsp fresh lime juice
1 1 1 Tbsp fish sauce, Asian
2 2 2 tsp packed light brown sugar
1 1 1 tsp chili sauce, or chili garlic sauce
1 1 1 tsp low sodium soy sauce
1 1 1 tsp canola oil
2 2 2 medium uncooked scallion(s), thinly sliced
1 1 1 clove(s) garlic clove(s), minced
1 1 1 cup(s) uncooked bean sprouts, fresh
1 1 1 medium uncooked carrot(s), shredded
1 1 1 large egg(s), lightly beaten
1 1 1 Tbsp unsalted dry roasted peanuts, chopped
1 1 1 Tbsp cilantro, fresh, coarsely chopped

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

Tuna Pad Thai image

A meat-free variation adapted from HungryGirl.com's Chicky Pad Thai. (Contains fish and can be made without nuts.) The cook time listed is a guess. It's been a while since I made this. When I do it again, I'll time it.

Provided by Lily M.

Categories Tuna

Time 1h

Yield 2 1/2 cups, 2 serving(s)

Number Of Ingredients 16

Ingredients

2 (8 ounce) packages tofu shirataki fettuccine
2 tablespoons ketchup
2 tablespoons lime juice
1 tablespoon sugar-free apricot preserves
2 teaspoons dry roasted peanuts, crushed
2 teaspoons brown sugar (not packed)
1 teaspoon low sodium soy sauce
1/4 teaspoon garlic, chopped
1/4 teaspoon crushed red pepper flakes (to taste)
1/2 cup fat-free liquid egg substitute
6 ounces tuna in water (not oil)
1 dash each salt and black pepper
2 cups broccoli, chopped
1 1/2 cups bean sprouts
3/4 cup Anjou pear, 1-inch scallion pieces
chopped cilantro (optional)

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.

Nutrition Facts : Calories 1120.2, Fat 13.3, SaturatedFat 3.5, Cholesterol 229, Sodium 795.6, Carbohydrate 188.1, Fiber 11.6, Sugar 21.1, Protein 64.8

SPICY TUNA PAD THAI

SPICY TUNA PAD THAI image

Categories Fish

Yield 2

Number Of Ingredients 9

Ingredients

1 cup rice vermicelli, medium width
1 can (85 g) Clover Leaf Flaked Light Tuna - Spicy Thai Chili
1 can (85 g) Clover Leaf Flaked Light Tuna - Spicy Peanut Satay
1/4 cup snow peas, julienne - divided
1/4 cup carrot, grated - divided
1/4 cup light coconut milk
1 tbsp ketchup
1 tbsp bean sprouts
2 tbsp peanuts, chopped

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

Tuna Pad Thai image

Several months ago, I'd discovered a treasure at my local grocer; Tofu Shirataki. I love tofu and was so excited because since I couldn't eat pasta, I now had a way to enjoy a tasty alternative! All you have to do is follow the basic preparation instructions for the tofu noodles themselves and you'll have about two and a half...

Provided by Lily Moritz

Categories Other Side Dishes

Time 10m

Number Of Ingredients 16

Ingredients

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.

BLACK AND WHITE TUNA PAD THAI

BLACK AND WHITE TUNA PAD THAI image

Categories Fish Shellfish Fry Quick & Easy

Yield makes 2 to 4 servings

Number Of Ingredients 15

Ingredients

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.