Description
These Chicken Pad Thai Tacos are a vibrant and flavorful fusion dish combining the savory, tangy elements of classic Pad Thai with the convenience and fun of street tacos. Ground chicken seasoned with Thai spices is cooked right on tortillas, then topped with fresh crunchy veggies, a tangy peanut-based Pad Thai sauce, cilantro, and peanuts for an exciting meal perfect for gatherings or weeknight dinners.
Ingredients
Scale
Vegetables and Toppings
- 1 cup bean sprouts
- ½ cup green onions, diced
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 cup red bell peppers, julienned
- ¼ cup fresh cilantro
- ¼ cup chopped peanuts
Protein and Seasoning
- 1 pound ground chicken
- 1 tablespoon Thai seasoning (see notes for recipe)
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
Others
- 12 small tortillas (recommended street taco size, approximately 4.5 inches wide)
Instructions
- Prepare the vegetables: In a large bowl, thoroughly combine the bean sprouts, diced green onions, shredded red cabbage, shredded carrots, and julienned red bell peppers. Set this vegetable mixture aside to keep fresh and crunchy until assembly.
- Make the Pad Thai sauce: In a separate bowl, mix together soy sauce, sesame oil, peanut butter, brown sugar, lime juice, Sriracha, and Thai red curry paste until smooth. Set the sauce aside to allow flavors to meld.
- Season the chicken: In a bowl, combine the ground chicken with the Thai seasoning, mixing well until the seasoning is fully incorporated throughout the meat.
- Portion and shape the chicken: Divide the seasoned ground chicken into 12 equal small balls, corresponding to the number of tortillas.
- Form chicken onto tortillas: Take each ball of chicken and press it firmly onto each tortilla with a fork, spreading it to cover most of the tortilla surface evenly.
- Cook the tacos: Heat a non-stick or griddle pan on the stove over medium-high heat. Place the tortillas meat-side down onto the hot pan. Cook for 2-3 minutes, pressing down gently with a spatula to ensure even cooking and browning.
- Flip and finish cooking: Turn each taco over and cook for an additional 1-2 minutes to cook the tortilla side and ensure the chicken is cooked through.
- Assemble and serve: Remove the tacos from heat. Top each taco with a generous spoonful of the mixed vegetable blend, drizzle with the prepared Pad Thai sauce, then garnish with fresh cilantro and chopped peanuts.
Notes
- Thai seasoning can be made by combining garlic powder, ginger powder, ground coriander, ground cumin, and a pinch of chili powder to taste.
- For extra authenticity, use street taco size tortillas around 4.5 inches wide as recommended.
- If you cannot find Thai red curry paste, you can substitute with a mixture of red chili paste and a bit of ground coriander.
- Adjust Sriracha quantity based on your desired spice level.
- Ensure the pan is properly heated before cooking the tacos to achieve a nice sear and prevent sticking.
