Description
Delicious and easy Chicken Pad Thai Tacos combine the vibrant flavors of traditional Pad Thai with the convenience of tacos. Ground chicken seasoned with Thai spices is cooked directly on small tortillas, then topped with a crunchy mix of fresh veggies, flavorful Pad Thai sauce, cilantro, and chopped peanuts for the perfect fusion 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
Protein
- 1 pound ground chicken
- 1 tablespoon Thai seasoning (see notes for recipe or use pre-made)
Tortillas & Garnish
- 12 small tortillas (recommended 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 (approximately 1 small lime)
- 1 tablespoon Sriracha
- 1 tablespoon Thai red curry paste
Instructions
- Prepare the Vegetables: Combine the bean sprouts, diced green onions, shredded red cabbage, shredded carrots, and julienned red bell peppers in a large bowl. Set aside.
- Make the Pad Thai Sauce: In a separate bowl, mix together the soy sauce, sesame oil, peanut butter, brown sugar, lime juice, Sriracha, and Thai red curry paste. Stir well until smooth and set aside.
- Season the Chicken: In another bowl, combine the ground chicken with the Thai seasoning until evenly mixed. Divide the mixture into 12 equal portions and roll each into a small ball.
- Assemble the Tacos: Place each ground chicken ball on a small tortilla. Use a fork to press and flatten the chicken ball evenly across the surface of the tortilla.
- Cook the Tacos: Heat a non-stick or griddle pan over medium-high heat until hot. Place each tortilla meat-side down on the pan and cook for 2 to 3 minutes, pressing down gently with a spatula to ensure even cooking.
- Flip and Finish Cooking: Flip the tacos and cook for an additional 1 to 2 minutes until the chicken is fully cooked and the tortilla slightly crisp.
- Assemble and Garnish: Remove the cooked tacos from the pan. Top each with the prepared vegetable mix, drizzle with the Pad Thai sauce, and finish with a sprinkle of fresh cilantro and chopped peanuts. Serve immediately.
Notes
- For the Thai seasoning used in the chicken, you can make a simple blend of garlic powder, ground coriander, ground cumin, chili flakes, salt, and pepper.
- Small street taco tortillas are ideal for this recipe for perfect handheld size.
- If peanut butter is a concern due to allergies, you can substitute with sunflower seed butter.
- Sriracha can be adjusted based on your heat preference or omitted for milder flavor.
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
