Thai Tuna Noodles
Elevate your weeknight dinner game with this bold and flavorful Thai Tuna Noodles recipe! Combining the creamy richness of coconut milk with the tangy zest of lime juice and aromatic fish sauce, this dish offers a delightful fusion of Thai-inspired flavors. Tender rice noodles are tossed with vibrant veggies like julienned carrots and red bell peppers, while flaky tuna adds a satisfying protein boost. Perfectly seasoned with garlic, ginger, and optional chili flakes for a hint of heat, the dish is finished with crunchy crushed peanuts and fresh cilantro for a winning combination of textures. Ready in just 30 minutes, this quick, nutritious meal is ideal for busy cooks craving a taste of Thai cuisine at home. Keywords: Thai Tuna Noodles, coconut milk sauce, rice noodles recipe, quick Thai dinner, tuna stir-fry.
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 180 grams Canned tuna (in water or oil), drained
- 200 ml Coconut milk
- 2 tablespoons Fish sauce
- 1 tablespoon Soy sauce
- 1 tablespoon Lime juice
- 1 teaspoon Brown sugar
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 0.5 teaspoon Red chili flakes (optional)
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 3 stalks Green onions, thinly sliced
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Peanuts, crushed (for garnish)
- 1 tablespoon Vegetable oil
Instructions
Bring a pot of water to a boil and cook the rice noodles according to the package instructions. Drain and set aside.
In a small bowl, mix together the coconut milk, fish sauce, soy sauce, lime juice, and brown sugar until well combined. Set aside.
Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
Add the julienned carrot and sliced red bell pepper to the pan. Stir-fry for 3-4 minutes until the vegetables begin to soften.
Lower the heat and pour in the coconut milk mixture. Stir well to ensure the sauce is evenly distributed.
Gently fold in the drained tuna, breaking it into chunks, and let it heat through for 1-2 minutes.
Add the cooked rice noodles to the skillet. Toss everything together using tongs or a large spoon to coat the noodles evenly in the sauce.
Adjust seasoning if needed, adding more fish sauce or chili flakes to taste.
Remove from heat and garnish with sliced green onions, chopped cilantro, and crushed peanuts.
Serve immediately and enjoy your Thai Tuna Noodles!
Nutrition Facts
Calories |
202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 1051 mg | 46% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 8.1 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 454 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
