Pad Thai

Sauce:

• 1/3 cup light brown sugar (dark brown is fine as well)
• 1 lime juiced
• 3 TB fish sauce 
• 2 ½ TB soy sauce (or tamari if GF)
• 2 TB tamarind concentrate
• 1 – 2 tsp crushed red pepper, depending on desired heat level  

Pad Thai:

• 1 package of Thin Flat Rice Noodle – cooked as directed 
• 2 jars of Tonnino Thai Chili Albacore, drained and chopped 
• ½ cup of shredded carrots 
• 1 cup of mung bean sprouts 
• 1 clove of garlic minced 
• 3 TB neutral oil 
• 3 eggs scrambled 
• 3 scallions, thinly sliced
• Garnish with roasted peanuts, cilantro, scallions, extra crushed red pepper and lime wedges

For Sauce

• Mix all ingredients, season with salt and pepper together and set aside 

For Pad Thai 

•  Make rice noodles as directed, rinse with cold water, drain well, toss with a TB of neutral oil and set aside 
• Chop tuna into large chunks and mix 1 ½ TB of sauce with tuna 
• Scramble eggs and set aside 
• In a large skillet add remaining oil and over medium high heat sauté garlic, carrots and bean sprouts for about 2 minutes
• Add eggs, noodles and sauce to pan with vegetables. Toss to together and warm through. 
• Turn off heat add scallions and tuna. Toss together and serve immediately 
• Garnish with extra dressing, peanuts and scallions

If you like it spicy add additional crushed red pepper and to brighten the dish up even further add a squeeze of fresh lime

Sauce can be made a day ahead of time and stored in the refrigerator 

Comforting and Fresh

For Tamarind concentrate, try finding a thai style verse Indian. They tend to be slightly different in flavor. You can omit this use ¼ cup brown sugar and 2 TB of lime juice instead)