Tuna Pad Thai

A meat-free variation adapted from HungryGirl.com’s Chicky Pad Thai. (Contains fish and can be made without nuts.) The cook time listed is a guess. It's been a while since I made this. When I do it again, I'll time it.

• Ready In: 1 hr
• Serves: 2
• Yields: 2 1/2 cups

Ingredients

• 2 (8 ounce) packages  tofu shirataki fettuccine
• 2  tablespoons ketchup
• 2  tablespoons lime juice
• 1  tablespoon  sugar-free apricot preserves
• 2  teaspoons  dry roasted peanuts, crushed
• 2  teaspoons brown sugar (not packed)
• 1  teaspoon low sodium soy sauce
• 1⁄4 teaspoon garlic, chopped
• 1⁄4 teaspoon crushed red pepper flakes (to taste)
• 1⁄2 cup  fat-free  liquid egg substitute
• 6  ounces tuna in water (not oil)
• 1  dash  each  salt and black pepper
• 2  cups broccoli, chopped
• 1 1⁄2 cups bean sprouts
• 3⁄4 cup  Anjou pear, 1-inch scallion pieces
•  chopped cilantro (optional)

Directions

1. Use a strainer to drain and rinse shirataki noodles well. Pat dry. In a large microwave-safe bowl, microwave for 1 minute. Drain excess liquid. Dry as thoroughly as possible, using paper towels. Cut noodles up a bit and set aside.
2. To make the sauce, in a small bowl, combine ketchup, lime juice, preserves, peanuts, brown sugar, soy sauce, garlic, and crushed red pepper. Stir thoroughly and set aside.
3. Spray a wok or large skillet with nonstick spray and bring to medium-high heat on the stove. Add egg substitute and scramble until fully cooked, about 2 minutes. Transfer to a bowl and set aside.
4. Remove wok/skillet from heat (if needed, clean it once cooled), re-spray, and return to medium-high heat. Add tuna and season with salt and black pepper. Add broccoli, bean sprouts, scallion pieces, and 2 tablespoons water. Stirring occasionally, cook broccoli is tender, about 4 minutes.