Description
These Chicken Pad Thai Tacos are a vibrant fusion dish combining the bold flavors of classic Pad Thai with the handheld convenience of tacos. Ground chicken seasoned with Thai spices is cooked directly on small tortillas, then topped with fresh crunchy vegetables and a tangy, savory Pad Thai sauce. Perfect for a quick and flavorful meal that serves 12 and packs a delightful mix of textures and flavors.
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
Chicken and Toppings
- 1 pound ground chicken
- 1 tablespoon Thai seasoning (see notes)
- 12 small tortillas (street taco size, 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 (about 1 small lime)
- 1 tablespoon Sriracha
- 1 tablespoon Thai red curry paste
Instructions
- Prepare the Vegetable Mix: Combine the bean sprouts, diced green onions, shredded red cabbage, shredded carrots, and julienned red bell peppers together in a large bowl. Set aside to keep fresh and crisp for topping.
- Make the Pad Thai Sauce: In a separate bowl, whisk together soy sauce, sesame oil, peanut butter, brown sugar, lime juice, Sriracha, and Thai red curry paste until smooth. Set aside for topping later.
- Season the Ground Chicken: Place the ground chicken in a bowl and mix thoroughly with the Thai seasoning until evenly combined. Divide the mixture into 12 small balls, one for each taco.
- Assemble Chicken on Tortillas: Take one ball of the seasoned ground chicken mixture and use a fork to press and spread it flat onto the center of a small tortilla, shaping it evenly.
- Cook the Chicken Tacos: Heat a non-stick pan or griddle over medium-high heat until hot. Place each tortilla meat-side down and cook for 2-3 minutes, pressing down gently with a spatula to ensure even cooking and browning.
- Flip and Finish Cooking: Flip each taco and cook for an additional 1-2 minutes until chicken is fully cooked through and tortillas are slightly crisp.
- Assemble and Serve: Remove tacos from the pan. Top each taco with a generous spoonful of the mixed vegetable blend, drizzle with the Pad Thai sauce, and garnish with fresh cilantro and chopped peanuts for added crunch and flavor.
Notes
- Thai seasoning can be made by combining ground coriander, cumin, garlic powder, chili powder, and a pinch of salt for a homemade blend.
- Street taco size tortillas (4.5 inches) work best to hold the filling without being too bulky.
- If you prefer, substitute ground chicken with ground turkey or pork for variation.
- The Pad Thai sauce can be adjusted for sweetness or heat by adding more brown sugar or Sriracha according to your taste.
- For extra crunch, lightly toast the chopped peanuts before topping.
