Description
These Chicken Pad Thai Tacos offer a vibrant fusion of traditional Thai flavors wrapped in a convenient street taco format. Ground chicken seasoned with aromatic Thai spices is cooked directly on tortillas for a crispy, flavorful base, topped with a fresh vegetable medley and a tangy, savory pad thai sauce. Perfect for a quick, 30-minute meal that serves 12 and is sure to impress with its colorful presentation and bold flavor profile.
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)
Shell
- 12 small tortillas (street taco size, approx. 4.5 inches wide)
Garnishes
- 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 (about 1 small lime)
- 1 tablespoon Sriracha
- 1 tablespoon Thai red curry paste
Instructions
- Prepare the vegetable mix: In a large mixing bowl, combine the bean sprouts, diced green onions, shredded red cabbage, shredded carrots, and julienned red bell peppers. Toss them gently and set aside for topping later.
- 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 smooth and well combined. Set aside.
- Season the chicken: In another bowl, thoroughly combine the ground chicken with the Thai seasoning to evenly distribute the flavors.
- Form chicken balls: Divide the seasoned ground chicken into 12 equal portions and roll each into a small ball roughly the size of a golf ball.
- Press chicken onto tortillas: Using a fork, press each chicken ball flat onto a tortilla, making sure the meat covers the surface evenly to create a thin patty on the tortilla.
- Cook chicken tortillas: Heat a non-stick or griddle pan on the stove over medium-high heat. Once hot, place each tortilla meat-side down and cook for 2-3 minutes, pressing down gently with a spatula for even cooking and browning.
- Flip and finish cooking: Carefully flip each taco and cook for an additional 1-2 minutes until the chicken is cooked through and the tortilla is slightly crisped.
- Assemble tacos: Remove tacos from heat, then top each with a generous spoonful of the vegetable mix, drizzle the prepared pad thai sauce over the top, and garnish with fresh cilantro and chopped peanuts to add freshness and crunch.
Notes
- The Thai seasoning can be prepared by blending ingredients like garlic powder, ground coriander, ground cumin, chili powder, and a pinch of salt, customized to taste.
- You can substitute ground turkey if preferred, but chicken keeps the texture authentic to the dish’s style.
- For a gluten-free version, use gluten-free soy sauce and corn tortillas instead.
- If you prefer, you can warm tortillas in the oven wrapped in foil before pressing the chicken for an easier cook.
- This recipe is flexible—adjust the spice level by varying the amount of Sriracha to taste.
