Tuna Pad Thai

Lily Moritz


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 servings of spaghetti with the added bonus of more protein and less carbs in under ten minutes!

Excerpt taken from my blog Sugar and Spice and Everything Nice:


Cook time: approximately 7 minutes


★★★★★ 1 vote

10 Min


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2 pkg
house foods tofu shirataki fettuccine shaped noodle substitute
2 Tbsp
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

How to Make Tuna Pad Thai


  • 1Use 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.
  • 2To 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.
  • 3Spray 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.
  • 4Remove 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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