Spicy Tuna Pad Thai

• 1 cup rice vermicelli, medium width
• 1 can (85 g) Clover Leaf Flaked Light Tuna - Spicy Thai Chili
• 1 can (85 g) Clover Leaf Flaked Light Tuna - Spicy Peanut Satay
• 1/4 cup snow peas, julienne - divided
• 1/4 cup carrot, grated - divided
• 1/4 cup light coconut milk
• 1 tbsp ketchup
• 1 tbsp bean sprouts
• 2 tbsp peanuts, chopped

1. In a large bowl, cover the rice noodles with boiling water and let soak for 3-4 minutes.
2. While the noodles soak, in a large saute pan, add the cans of tuna, sliced snow peas, grated carrots and stir together over high heat. Add coconut milk and ketchup.
3. Drain noodles and toss with tuna sauce in the pan. Serve in a shallow bowl and garnish with remaining grated carrots and snow peas along with bean sprouts and peanuts.

rice vermicelli, snow peas, carrot, light coconut milk, ketchup, bean sprouts, peanuts

Taken from www.epicurious.com/recipes/member/views/spicy-tuna-pad-thai-50180917 (may not work)