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Tuna Pad Thai

Tuna Pad Thai
  • 1 x 185g can Saldanha Flaked Light Meat Tuna with a Sweet Thai Chilli Dressing
  • 175g rice stick noodles
  • 1 cup snow peas, cut into thin sticks – keep some aside for garnish
  • 1 carrot, cut into thin sticks
  • 1 red chilli, chopped
  • 400ml coconut milk
  • ½ cup roasted cashew nuts or peanuts - optional
  • 2 spring onions, finely sliced
  • Handful bean sprouts
  • Handful fresh coriander leaves
  1. In a large bowl, cover the rice noodles with boiling water and soak for 3 – 5 minutes.
  2. While the noodles soak, stir together and sauté the tuna, snow peas, carrot sticks and chilli in a large pan over high heat for 2 minutes.
  3. Add the coconut milk and cashew nuts.
  4. Drain the noodles and toss with the tuna mixture in the pan.
  5. Serve in a shallow bowl and garnish with the remaining snow peas, spring onions, bean sprouts and coriander.
  6. Also add peanuts or cashew nuts, if using.

Takes about 30 minutes.

2 - 4