Monday, August 15, 2011

Tuna Pad Thai Pasta

For the last couple of weeks I have not been able to cook.  But yesterday I was back in the kitchen.  I decided to make this Thai-Italian fusion recipe I read in the August 2011 issue of  Yummy magazine. Pad Thai is a favorite Thai dish of mine, while the Little Girl loves pasta dishes so this recipe is a winner in both our books.  But I had to leave out the beancurd, sprouts and peanuts from my version because the Little Boy has G6PD deficiency, he cannot have any kind of bean nor any type of nut.  I am sure if I included these ingredients the dish would have tasted even better and had more texture to it, but even without these the dish turned out really yummy.   The Little Girl said it is her newest favorite pasta dish. 

Here's the recipe:
For the phad thai sauce
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup fish sauce (patis)
1/4 cup water
3/4 cup vinegar
3 tbsps sweet chili
2 tbps lemon juice

300 grams fettuccine noodles
2 tbsps corn oil
4 cloves of garlic, chopped
1/2 onion, chopped
2 (180 gram) cans of hot and spicy tuna flakes in oil
1 square beancurd, deep-fried then cut into strips
6 eggs beaten
3 cups bean sprouts
1 tbsp chili powder (optional)

For topping
chili powder or flakes
ground peanuts
Parmesan cheese
calamansi slices

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

2. Cook fettuccine noodles 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 pad thai sauce.  Add fried beancurd, reserving some for topping.

4. Pour in beaten eggs and let 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 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 beancurd strips on top.  Sprinkle with chili powder, ground peanuts, and Parmesan cheese.  Serve with calamansi slices on the side. 

1 comment:

Grace In Full Measure said...

This is an interesting twist to classic pad thai! I never knew that the sauce is that easy to make. Love pad thai!

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