Description
These Chicken Pad Thai Tacos are a vibrant and flavorful fusion dish combining the best elements of traditional Thai Pad Thai with the convenience of tacos. Ground chicken seasoned with Thai spices is cooked directly on small tortillas, then topped with a crunchy medley of fresh vegetables and a rich, tangy Pad Thai sauce. Perfect for a quick, delicious meal that serves 12, these tacos bring a unique twist to everyday dinner.
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 Tortillas
- 1 pound ground chicken
- 12 small tortillas (recommended: street taco size, 4.5 inches wide)
- 1 tablespoon Thai seasoning (see notes below)
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 Vegetables: In a large bowl, combine the bean sprouts, diced green onions, shredded red cabbage, shredded carrots, and julienned red bell peppers. Toss to mix evenly and set aside.
- Make the Pad Thai Sauce: In a separate bowl, thoroughly mix together soy sauce, sesame oil, peanut butter, brown sugar, lime juice, Sriracha, and Thai red curry paste until smooth and well combined. Set aside.
- Season and Portion Chicken: Combine the ground chicken with the Thai seasoning, mixing well to infuse flavors. Divide the mixture into 12 equal-sized balls, approximately one ball per taco.
- Assemble Chicken on Tortillas: Take one ball of the chicken mixture and use a fork to flatten and spread it directly onto one tortilla, creating a thin, evenly pressed layer of meat.
- Cook Chicken-Topped Tortillas: Heat a non-stick pan or griddle over medium-high heat. Once hot, place the tortilla with the meat side down onto the pan. Cook for 2-3 minutes, pressing down gently with a spatula to ensure even cooking and adhesion.
- Flip and Finish Cooking: Carefully flip each tortilla and cook for an additional 1-2 minutes until the chicken is fully cooked and the tortilla is warmed through.
- Assemble Tacos: Remove the cooked tortillas from the pan. Spoon the mixed vegetable salad over the chicken layer on each tortilla. Drizzle generously with the prepared Pad Thai sauce, then garnish with fresh cilantro and chopped peanuts for added texture and flavor.
Notes
- The Thai seasoning for the ground chicken can be made by mixing garlic powder, ground coriander, cumin, and a touch of chili powder for heat.
- Street taco-sized tortillas (about 4.5 inches) are perfect for holding the toppings while keeping the taco manageable to eat.
- If you prefer, substitute ground chicken with ground turkey or tofu for variation.
- The Pad Thai sauce can be adjusted for spice by reducing or increasing the Sriracha.
- To keep tortillas soft, warm them briefly before assembling the tacos.
- This recipe can be made gluten-free by using gluten-free soy sauce and tortillas.
