This pad Thai can be on the dinner table in less than 15 minutes for hungry, weary working individuals looking for a quick meal on a weeknight.

Spicy Tuna Pad Thai

250 ml (1 cup) rice vermicelli, medium width

1 can (85 g) Spicy Thai Chili flaked light tuna

 

1 can (85 g) Spicy Peanut Satay flaked light tuna

50 ml (1/4 cup) julienned snow peas, plus extra for garnish

50 ml (1/4 cup) grated carrot, plus extra for garnish

50 ml (1/4 cup) light coconut milk

15 ml (1 tbsp) ketchup

15 ml (1 tbsp) bean sprouts

30 ml (2 tbsp) chopped peanuts

In a large bowl, cover rice noodles with boiling water and let soak for 3 to 4 minutes. While noodles soak, in a large saute pan, stir together tuna, snow peas and carrots over high heat. Add coconut milk and ketchup.

Drain noodles and toss with tuna mixture in pan. To serve, divide mixture between 2 shallow bowls and garnish with extra carrots and snow peas along with bean sprouts and peanuts.

Makes 2 servings.

Source: Clover Leaf.

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