tuna pad thai

tuna pad thai

tuna pad thai

This no-cook tuna pad thai is low carb and full of with nutrients.

  • 20 mins
  • 4
  • Easy

INGREDIENTS

  • 10ml xylitol
  • 10ml chilli sauce
  • 60ml lemon or lime juice
  • 20ml soy sauce
  • 30ml no added sugar peanut butter
  • 500ml purple and white cabbage, thinly sliced
  • 2 carrots, shredded
  • 250ml bean sprouts
  • 2 spring onions, shredded
  • handful coriander, chopped
  • 2 x 170g tins shredded tuna, drained
  • 60ml peanuts, chopped

METHOD

  1. Beat together the xylitol, chilli sauce, lemon or lime juice, soy sauce and peanut butter.
  2. Combine the cabbage, carrots, sprouts, onions, coriander and tuna. Mix through the sauce and serve topped with peanuts.

FEATURE: MARGIE ELS-BURGER ASSISTED BY ALFRED NQAYI PHOTOS: DYLAN SWART

Magazine issue date: Feb, 2018


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