Pad Thai
Get your notepad. Because this pad thai is noteworthy.
This recipe uses Yellowfin Tuna Fillets with Spicy Thai Chili in Olive Oil (But you can use your preferred Tonnino flavor.) Learn More
- Type: Dinner
- Servings: 4
- Prep Time: 15 mins
- Cook Time: 15 mins
Ingredients
Sauce:
- 1/3 cup light brown sugar (dark brown is fine as well)
- 1 lime juiced
- 3 TB fish sauce
- 2 ½ TB soy sauce (or tamari if GF)
- 2 TB tamarind concentrate
- 1 – 2 tsp crushed red pepper, depending on desired heat level
Pad Thai:
- 1 package of Thin Flat Rice Noodle – cooked as directed
- 2 jars of Tonnino Thai Chili Albacore, drained and chopped
- ½ cup of shredded carrots
- 1 cup of mung bean sprouts
- 1 clove of garlic minced
- 3 TB neutral oil
- 3 eggs scrambled
- 3 scallions, thinly sliced
- Garnish with roasted peanuts, cilantro, scallions, extra crushed red pepper and lime wedges
Directions
For Sauce
- Mix all ingredients, season with salt and pepper together and set aside
For Pad Thai
- Make rice noodles as directed, rinse with cold water, drain well, toss with a TB of neutral oil and set aside
- Chop tuna into large chunks and mix 1 ½ TB of sauce with tuna
- Scramble eggs and set aside
- In a large skillet add remaining oil and over medium high heat sauté garlic, carrots and bean sprouts for about 2 minutes
- Add eggs, noodles and sauce to pan with vegetables. Toss to together and warm through.
- Turn off heat add scallions and tuna. Toss together and serve immediately
- Garnish with extra dressing, peanuts and scallions
Recipe Notes
If you like it spicy add additional crushed red pepper and to brighten the dish up even further add a squeeze of fresh lime
Storage Instructions
Sauce can be made a day ahead of time and stored in the refrigerator
Tasting Notes
Comforting and Fresh
Ingredient Notes
For Tamarind concentrate, try finding a thai style verse Indian. They tend to be slightly different in flavor. You can omit this use ¼ cup brown sugar and 2 TB of lime juice instead)
