Description
These Chicken Pad Thai Tacos combine the vibrant flavors of traditional pad thai with a fun taco twist, perfect for a quick and flavorful meal. Ground chicken is seasoned and cooked directly on tortillas, then topped with a crunchy vegetable mix and a tangy, creamy pad thai sauce for a fresh and satisfying bite.
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 Seasoning
- 1 pound ground chicken
- 1 tablespoon Thai seasoning (see notes for recipe)
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
Additional Toppings
- 12 small tortillas (recommended: street taco size, about 4.5 inches wide)
- ¼ cup fresh cilantro
- ¼ cup chopped peanuts
Instructions
- Prepare the Vegetable Mix: Combine the bean sprouts, diced green onions, shredded red cabbage, shredded carrots, and julienned red bell peppers in a large bowl and set aside.
- Make the Pad Thai Sauce: In a separate bowl, thoroughly mix soy sauce, sesame oil, peanut butter, brown sugar, lime juice, Sriracha, and Thai red curry paste. Set aside.
- Season the Chicken: Combine the ground chicken with the Thai seasoning until well incorporated. Divide the mixture evenly into 12 small meatballs.
- Form Chicken on Tortillas: Use a fork to press each chicken meatball flat onto one of the tortillas, ensuring the chicken covers the surface evenly.
- Cook the Tacos – First Side: Heat a non-stick or griddle pan over medium-high heat. Once hot, place the tortillas meat-side down onto the pan. Cook for 2-3 minutes, pressing down gently with a spatula to ensure even cooking.
- Cook the Tacos – Second Side: Flip the tortillas and cook for an additional 1-2 minutes on the other side until the chicken is fully cooked and the tortilla is warmed through.
- Assemble the Tacos: Remove the tacos from the pan. Top each with the prepared vegetable mix, drizzle with the pad thai sauce, and garnish with fresh cilantro and chopped peanuts for added texture and flavor.
Notes
- For Thai seasoning, a blend of garlic powder, ground ginger, coriander, cumin, and chili flakes works well if a specific recipe is unavailable.
- Use small street taco sized tortillas (about 4.5 inches) to ensure proper portioning and ease of eating.
- Adjust the Sriracha amount to control the spice level to your preference.
- Pressing the chicken onto the tortilla helps it cook through evenly and creates a crispy meat layer.
- This recipe can be made gluten-free by choosing gluten-free soy sauce and tortillas.
