Description
Chicken Pad Thai Tacos are a vibrant and flavorful fusion dish combining the classic ingredients of Thai Pad Thai with the handheld convenience of tacos. Ground chicken is seasoned with Thai spices, cooked right on warm tortillas, and topped with crunchy vegetables, a tangy Pad Thai sauce, fresh cilantro, and chopped peanuts for a perfect balance of savory, sweet, spicy, and fresh flavors. Ready in just 30 minutes, this recipe offers a delightful twist for taco night or any casual meal.
Ingredients
Scale
Vegetable Mix
- 1 cup bean sprouts
- ½ cup green onions (diced)
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 cup red bell peppers (julienned)
Main Protein
- 1 pound ground chicken
- 1 tablespoon Thai seasoning (see notes below)
Tortillas & Toppings
- 12 small tortillas (street taco size, about 4.5 inches wide)
- ¼ cup fresh cilantro
- ¼ cup chopped peanuts
Pad Thai Sauce
- ¼ cup soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons peanut butter
- 2 tablespoons brown sugar
- 2 tablespoons lime juice (approximately 1 small lime)
- 1 tablespoon Sriracha
- 1 tablespoon Thai red curry paste
Instructions
- Prepare the Vegetable Mix: In a large bowl, combine bean sprouts, diced green onions, shredded red cabbage, shredded carrots, and julienned red bell peppers. Toss them gently and set aside for topping the tacos later.
- Make the Pad Thai Sauce: In a separate bowl, thoroughly mix soy sauce, sesame oil, peanut butter, brown sugar, lime juice, Sriracha, and Thai red curry paste until smooth. Set this flavorful sauce aside to be added as a finishing touch on the tacos.
- Season the Chicken: In another bowl, combine the ground chicken with the Thai seasoning ensuring the spices are evenly distributed. Then, divide the mixture into 12 equal balls, preparing them for cooking directly on the tortillas.
- Press Chicken on Tortillas: Take each ball of seasoned ground chicken and use a fork to press and flatten it evenly onto one tortilla, making sure the meat covers most of the surface.
- Cook the Tacos Meat-Side Down: Heat a non-stick or griddle pan over medium-high heat. Once hot, place each tortilla on the pan with the meat side down and cook for 2 to 3 minutes. Press the meat firmly with a spatula to ensure even cooking and good contact with the pan.
- Flip and Finish Cooking: Carefully flip each taco and cook for an additional 1 to 2 minutes on the tortilla side, just to warm the shell and finish cooking the chicken thoroughly.
- Assemble the Tacos: Remove the tacos from the pan and immediately top each with the prepared vegetable mix. Drizzle with the Pad Thai sauce, then garnish with fresh cilantro and chopped peanuts for added texture and flavor.
Notes
- For the Thai seasoning, you can use a blend of ground garlic, ginger, lemongrass powder, coriander, cumin, and a bit of chili powder to replicate the flavors.
- If you prefer a spicier taco, increase the amount of Sriracha or add chili flakes to the pad thai sauce.
- Street taco-sized tortillas (around 4.5 inches) work best as they hold the smaller portions of chicken perfectly.
- Feel free to substitute ground chicken with ground turkey or pork if preferred.
- For a gluten-free option, use tamari or a gluten-free soy sauce in the pad thai sauce.
- These tacos are best served fresh but can be stored separately (meat mixture and veggies) and assembled before eating.
