Pad thai is a stir-fried rice noodle dish commonly served at most restaurants in Thailand as part of the country's cuisine. It is often made with rice noodles, chicken, beef or seafood, among other vegetables. The ingredients are sautéed together in a wok, which creates an even heat distribution. Once the dish is completed, it is tossed in a pad thai sauce, which gives the dish its signature tangy salty flavor with a hint of sweetness. This is a wonderful recipe that combines several delicious Thai flavors.
No special culinary equipment is needed for the preparation of this wonderful Pad Thai.
1 8-ounce Yellowfin Tuna Steak, cut into ½ inch cubes
1 8-ounce package of Pad Thai noodles
2 tablespoons of fresh Lime Juice
½ tablespoon of Asian Fish Sauce
1 tablespoon of Honey
1 teaspoon of Chili Garlic Sauce
1 tablespoon of Soy Sauce
2 teaspoons of creamy Peanut Butter
1 Egg, beaten
2 Garlic Cloves, minced
2 Green Onions, finely chopped
1 cup of Bean Sprouts
1 large Carrot, grated
1 tablespoon of Cilantro
1 tablespoon of Peanuts or Almonds, chopped
2 teaspoons of Canola Oil
In a large saucepan, boil water to cook the Pad Thai noodles. While the water is heating, in a bowl, whisk together the lime juice, fish sauce, honey, chile garlic sauce, soy sauce, and peanut butter. Once the water is boiling, cook the Pad Thai noodles, based on the directions on the container. Once the noodles are cooked, drain them in a colander and then rinse with cold water and set them aside. Heat a large sauté pan or a wok and add the oil. Once the oil is hot, add the garlic and the green onion. Cook them for about one minute, and then add the grated carrot and bean sprouts and cook them for about 2-3 minutes. Add the egg and stir it all for about a half a minute, add the sauce, tuna, and the noodles. Cook it all for a few more minutes until the tuna is cooked to your taste, and then place in a serving dish and top with the cilantro and peanuts/almonds.