Tuna pad thai pasta

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.

If you want to read my blog post about this recipe here is the link:

http://eileenscookingadventure.blogspot.com/2011/08/tuna-pad-thai-pasta.html