Description

These Chicken Pad Thai Tacos are a vibrant fusion dish combining the bold flavors of traditional Thai pad thai with the handheld convenience of tacos. Ground chicken is seasoned and cooked directly on small tortillas, which are then topped with crunchy fresh vegetables and a rich, tangy pad thai sauce made from peanut butter, soy sauce, and Thai curry paste. Perfectly balanced with a hint of heat from Sriracha and a limey freshness, this recipe offers a delicious, quick meal that serves 12.

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

Meat and Seasoning

1 pound ground chicken
1 tablespoon Thai seasoning (see notes)

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

Tortillas

12 small tortillas (street taco size, approximately 4.5 inches wide)

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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. Set aside.
Make the pad thai sauce: In a separate bowl, whisk together the soy sauce, sesame oil, peanut butter, brown sugar, lime juice, Sriracha, and Thai red curry paste until well combined. Set this sauce aside.
Season the ground chicken: Mix the ground chicken with the Thai seasoning thoroughly. Then divide the mixture into 12 equal portions, forming each into a small ball.
Assemble on tortillas: Take a ball of the ground chicken mixture and use a fork to press and flatten it onto one side of each tortilla, spreading it evenly.
Cook the chicken on tortillas: Heat a non-stick or griddle pan over medium-high heat. Once hot, place the tortillas meat-side down on the pan and cook for 2 to 3 minutes, pressing down gently with a spatula to ensure even contact and cooking.
Flip and finish cooking: Carefully flip each taco and cook for an additional 1 to 2 minutes until the chicken is fully cooked and the tortilla is toasted.
Add toppings and serve: Remove the tacos from heat. Top each with the mixed veggies, drizzle generously with the prepared pad thai sauce, and garnish with fresh cilantro and chopped peanuts. Serve immediately.

Notes

For the Thai seasoning, a common blend includes garlic powder, ground coriander, ground cumin, and paprika if you wish to make your own.
If you prefer, substitute ground chicken with ground turkey or pork.
Street taco size tortillas (4.5 inches) work best for easy handling and perfect portioning.
This recipe can be made gluten-free by using gluten-free soy sauce (tamari) and ensuring tortillas are gluten-free.
Adjust Sriracha quantity according to your preferred spice level.
To keep peanuts whole or roughly chopped depending on your texture preference.