Tuna Pad Thai - cooking recipe

Ingredients

2 (8 ounce) packages tofu shirataki fettuccine
2 tablespoons ketchup
2 tablespoons lime juice
1 tablespoon sugar-free apricot preserves
2 teaspoons dry roasted peanuts, crushed
2 teaspoons brown sugar (not packed)
1 teaspoon low sodium soy sauce
1/4 teaspoon garlic, chopped
1/4 teaspoon crushed red pepper flakes (to taste)
1/2 cup fat-free liquid egg substitute
6 ounces tuna in water (not oil)
1 dash each salt and black pepper
2 cups broccoli, chopped
1 1/2 cups bean sprouts
3/4 cup Anjou pear, 1-inch scallion pieces
chopped cilantro (optional)

Preparation

Use a strainer to drain and rinse shirataki noodles well. Pat dry. In a large microwave-safe bowl, microwave for 1 minute. Drain excess liquid. Dry as thoroughly as possible, using paper towels. Cut noodles up a bit and set aside.
To make the sauce, in a small bowl, combine ketchup, lime juice, preserves, peanuts, brown sugar, soy sauce, garlic, and crushed red pepper. Stir thoroughly and set aside.
Spray a wok or large skillet with nonstick spray and bring to medium-high heat on the stove. Add egg substitute and scramble until fully cooked, about 2 minutes. Transfer to a bowl and set aside.
Remove wok/skillet from heat (if needed, clean it once cooled), re-spray, and return to medium-high heat. Add tuna and season with salt and black pepper. Add broccoli, bean sprouts, scallion pieces, and 2 tablespoons water. Stirring occasionally, cook broccoli is tender, about 4 minutes.