Thai Chili Yellowfin Tuna Steaks with Spicy Drunken Noodles
This recipe will fulfill all of your takeout dreams right in your kitchen – done and on your table in under 20 minutes! Shout out to our partner Olive and Mango for developing this delicious recipe, visit her website and follow her on Instagram.
- 10 oz dried wide rice noodles cooked according to package directions (either soaked for 30 minutes in lukewarm water or boiled for a couple of minutes until al dente – can also use regular spaghetti noodles too)
- 2 packs of Ocean’s Thai Chili Yellowfin Tuna Steaks (4 pieces in total)
- 2-4 tbsp of vegetable oil
- 3 large cloves of garlic , minced
- 2 birds eye chilli or red chilies , deseeded (for less heat) very finely chopped
- 1/2 onion, sliced
- 1 sweet red pepper, sliced
- 2 tsp fish sauce
- 2 green onions, slices plus more for garnish
- 1 cup Thai basil leaves plus more for garnish (sub regular basil)
- 1 lime juiced plus extra lime slices for serving
- 3 tbsp oyster sauce
- 1 1/2 tbsp light soy sauce
- 1 1/2 tbsp dark soy sauce
- 2 tsp sugar
- 1 tbsp water
- Mix Sauce ingredients in a small bowl and set aside.
- Heat 2 tbsp of the oil in a large heavy-based skillet over medium-high heat and pan fry the tuna steaks according to package (approx 3.5 minutes on each side) then remove and set aside on a plate.
- Heat remaining 2 tbsp of oil in the pan and then add the onion and red sweet pepper and sauté for 2-3 minutes until onion is translucent then add garlic and chili and cook for 10 seconds until fragrant.
- Stir in the fish sauce.
- Add green onions, noodles and sauce and cook for 1 minute until the sauce reduces and coats the noodles.
- Remove from heat and immediately add basil and like juice and toss until just wilted, then serve the noodles out into 4 bowls and top with tuna steaks (sliced or whole). Garnish with extra basil, sliced green onions and sesame seeds