tuna pad thai

Name: Tuna Pad Thai
Cook time: 10 min
Yield: 2
Cuisine: Asian
Ingredients: 2 package(s) house foods tofu shirataki fettuccine shaped noodle substitute; 2 tablespoon(s) ketchup; 2 tablespoon(s) lime juice; 1 teaspoon(s) sugar-free apricot preserves; 2 teaspoon(s) crushed dry-roasted peanuts; 2 teaspoon(s) brown sugar (not packed); 1 teaspoon(s) lite/low-sodium soy sauce; ¼ teaspoon(s) chopped garlic; ¼ teaspoon(s) crushed red pepper, or more to taste; 1/2 cup(s) fat-free liquid egg substitute (like egg beaters original); 6 ounce(s) tuna in water (not oil); 1 dash(es) each salt and black pepper; 2 cup(s) chopped broccoli; 1 ½ cup(s) bean sprouts; ¾ cup(s) 1-inch scallion pieces; - optional topping: chopped cilantro

(1 RATING)

40 Pinches 1 Photo

Lily Moritz

Springfield, NJ

Updated on Jan 25, 2013

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: http://www.sugar-n-spiceandeverythingnice.com/2012/04/blog-post.html Cook time: approximately 7 minutes

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Tuna Pad Thai
1. Dry noodles thoroughly with paper towels. 2. Prepare the sauce.
3. Cook in a wok or skillet. 4. Serve and garnish with side dishes if desired.

prep time

cook time 10 Min

method Stir-Fry

yield 2 serving(s)

Ingredients

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

How To Make tuna pad thai

Step 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.

Step 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.
Step 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.
Step 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.
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