Spicy Tuna Pad Thai Recipes

Steps:

• Make the spicy mayo by mixing the sriracha, mayo and Asian red chili paste together; refrigerate to chill.
• Empty drained tuna into a large bowl. Break up tuna into large chunks.
• Add 2/3 of the green onions to the tuna; reserve the rest for garnish.
• Add the jalapeno, red bell pepper, red onion, shredded carrot, Thai basil and cilantro to the tuna and gently mix together, being careful not to break the tuna apart too much.
• In a small bowl whisk together lime juice, sesame oil, Asian chili paste, sesame seeds, sugar, garlic, salt, and pepper. Pour dressing over tuna and mix carefully.
• Spoon tuna mixture onto lettuce leaves and top with Spicy Mayo and reserved green onions.
• Garnish with cilantro or Thai basil if you like.

Steps:

• Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
• Heat oil in a wok over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
• Combine rice wine vinegar, ketchup, fish sauce, chile sauce, peanut butter, soy sauce, lime juice, sugar, red pepper flakes, and cayenne pepper together in a bowl. Set aside.
• Add shrimp to the wok. Cook and stir until pink, about 4 minutes. Add the ketchup mixture and stir. Move all ingredients to one side to clear a small space in the pan. Pour in eggs and cook without stirring until partially set, about 3 minutes.
• Stir the drained noodles into the shrimp and egg mixture. Add 1/2 cup peanuts, 1/4 cup bean sprouts, and carrots. Cook and stir until noodles are heated through, about 2 minutes. Garnish with the remaining peanuts, bean sprouts, lime wedges, green onions, and cilantro.

Steps:

• 1 Break the tuna into small chunks; set aside. Cook the rice noodles according to package directions. Drain in a colander under cold running water to stop the cooking and set aside. 2 Combine the lime juice, fish sauce, sugar, chili garlic sauce, and soy sauce in a small bowl; set aside. 3 Heat the oil in a large nonstick skillet over medium heat. Add the scallions, and garlic. Cook, stirring frequently, until fragrant, about 1 minute. Add the bean sprouts and carrot; cook until softened, about 2 minutes. Add the egg, stirring gently, until it begins to set, about 30 seconds. Add the lime juice mixture and cook, stirring until the sugar dissolves, about 30 seconds. Add the tuna and rice noodles; cook, tossing gently, until mixed and heated through, about 3 minutes. Sprinkle with the peanuts and cilantro just before serving. Yields 1 1/2 cups per serving.