Tuna Pad Thai Pasta

Tuna Pad Thai Pasta

Experiment! After all, this tuna pasta recipe started with just an idea, but became something greater.

Prep Time: 10 minutes   
Cooking Time: 10 minutes

Ingredients (serves 5):

For the pad thai sauce:

  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1/2 cup fish sauce (patis)
  • 1/4 cup water
  • 3/4 cup vinegar
  • 3 tablespoons sweet chili
  • 2 tablespoons lemon juice
  • 300 grams fettuccine noodles
  • 2 tablespoons corn oil
  • 4 cloves garlic, chopped
  • 1/2 onion, chopped
  • 2 (180-gram) cans hot and spicy tuna flakes in oil
  • 1 square beancurd, deep-fried then cut into strips
  • 6 eggs, beaten
  • 3 cups bean sprouts
  • 1 tablespoon chili powder (optional)
For topping:

  • chili powder or flakes
  • ground peanuts
  • Parmesan cheese
  • calamansi slices

1.  Make the pad thai sauce: In a saucepot, boil together all ingredients until syrupy; set aside.

2.  Cook fettuccine according to package directions until al dente.

3.  Meanwhile, in a nonstick wok, heat oil and saute garlic until fragrant. Add onions and cook until translucent. Add tuna together with the pad thai sauce. Add fried beancurd, reserving some for topping.

4.  Pour in beaten eggs and let it sit on the mixture for a few seconds before mixing. You should have a creamy mixture, not a sauce with scrambled eggs mixed in. Add the bean sprouts last. You can add some chili powder or chili flakes to make it spicy; otherwise, serve it on the side.

5.  Toss pasta into the sauce mixture and let the noodles absorb some of the sauce.

6.  Transfer to a platter and arrange remaining bean curd strips on top. Sprinkle with chili powder, ground peanuts, and Parmesan cheese. Serve with calamansi slices on the side.

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