Black And White Tuna Pad Thai

• 1 large sashimi grade tuna steak
• 1/2 cup black and white sesame seeds
• 1 package medium width thai rice noodles
• 1 red bell pepper
• 1 green bell pepper
• 1 package baby bok choy
• 1 can of bamboo shoots
• 1 ear of fresh corn
• 2 eggs
• large pinch of sugar
• 4 tblsp. of mongolian fire oil
• pad thai sauce:
• 1 cup fish sauce
• 1 cup white vinegar
• 1 cup paprika

1. soak noodles in hot water, changing water everytime that it turns white and frothy, for 3 to 4 hours. (can be soaked overnight in refridgerator.)
2. cut peppers into strips.
3. begin by coarsely chop bok choy into bite size chunks.
4. cut tuna into bite size chinks and dredge in sesame seeds. sit to side.
5. grill fresh corn and remove from cob.
6. open and drain bamboo shoots.
7. pad thai sauce:
8. in large container mix all ingredients until evenly mixed.
9. in wok:
10. heat oil on very high heat.
11. (quickly) stir fry eggs and vegetables. after eggs and veggies have been cooking for about 20 to 30 seconds add meat. cook for an additional 20 to 30 seconds. remove from heat and add noodles. return to heat and add sauce. toss and flip all ingredients until thoroughly cooked. (appox. 1 to 2 minutes)
12. serve immeadiately
13. garnish with freshly chopped thai peppers, leftover sesame seeds, and freshly grated ginger root.

sashimi grade, black and, width thai, red bell pepper, green bell pepper, baby bok choy, bamboo shoots, corn, eggs, sugar, fire oil, thai sauce, fish sauce, white vinegar, paprika

Taken from www.epicurious.com/recipes/member/views/black-and-white-tuna-pad-thai-1201308 (may not work)