Tuna pad thai pasta

Ingredients

• 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

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Preparation

• 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

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