Pad Thai (Tuna-Tofu)

2 Tbsp olive, Peanut or sesame oil
6 cloves of garlic, chopped
1 big onion, chopped
1 cup pan-fried tuna, chopped (250g)
1 block of firm tofu, cubed and pre-fried (300g)
3 scrambled eggs, cooked and chopped
6 leaves of spring onions, chopped
2 Tbsp basil, dried or freshly chopped (coriander or wansuy is recommended)
6 Tbsp of tamarind powder, dissolved in about 6 Tbsp water
Salt
sugar
6 Tbsp fish sauce
6 Tbsp premium soy sauce (or oyster sauce if preferred)
6 Tbsp soy sauce
1/4 kl mongo sprout or togue (about an inch sprout)
1/8 cup chopped salted peanuts


400 gms Hofan noodles (rice noodles)


Cooking Preparation
In a fry pan, heat some oil, add the scrambled egg until cooked. Remove from pan and reserve oil. Chop the cooked egg. Using the same pan, add some oil, pan-fry the tuna soaked in calamasi and soy sauce, until done. remove from fire and chop.

In a casserole, bring water to boil. Add the rice noodles and let cook until tender. Drain and set aside.

Cooking proper
In a big skillet, saute garlic and onion in oil. Stir in chopped tuna until cooked. Add small amount of water if the tuna is dry. Add the chopped pre-fried firm tofu and the chopped scrambled egg.

Add 2/3 of the spring onions, basil leaves and tamarind mixture and then, salt up to desired saltiness. Add sugar up to desired sweetness, but not too sweet. Add fish sauce, premium sauce and soy sauce. Let simmer and add the mongo sprout and half of the ground peanuts.

Let the mixture's taste sink in and blend and then add the cooked rice noodles. Stir for a few minutes, adjusting taste with salt or soy sauce. Add chili powder if desired.

Serve hot sprinkled with spring onions and garnished with sugar and peanuts on the side. A slice of lime or lemon squeezed on a plate of pad thai will surprise your palate.

N.B. I added vinegar too to give the sharp sour taste.