Tuna Pad Thai
- Ready In:
- 1hr
- Ingredients:
- 16
- Yields:
-
2 1/2 cups
- Serves:
- 2
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)
directions
- 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.
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