Description
These Chicken Pad Thai Tacos combine the vibrant flavors of traditional Pad Thai with the convenience of handheld tacos. Ground chicken seasoned with Thai spices is cooked directly on small tortillas, creating a crispy, flavorful base. Topped with a fresh, crunchy vegetable medley and a rich, tangy Pad Thai sauce, these tacos offer a perfect balance of sweet, spicy, and savory notes in every bite. Perfect for a quick and satisfying meal that blends Asian and Mexican inspirations.
Ingredients
Scale
Vegetables:
- 1 cup bean sprouts
- ½ cup green onions, diced
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 cup red bell peppers, julienned
Meat:
- 1 pound ground chicken
Seasoning and Sauce:
- 1 tablespoon Thai seasoning (see notes below)
- 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
Other:
- 12 small tortillas (recommended: street taco size, about 4.5 inches wide)
- ¼ cup fresh cilantro
- ¼ cup chopped peanuts
Instructions
- Prepare the Vegetables: Combine the bean sprouts, green onions, shredded red cabbage, shredded carrots, and julienned red bell peppers in a large mixing bowl. Set aside while you make the sauce and cook the chicken.
- 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 until smooth and well combined. Set the sauce aside.
- Season the Chicken: In another bowl, combine the ground chicken with the Thai seasoning powder until evenly mixed. Then, divide this mixture into 12 equal portions and roll each portion into a small ball.
- Form and Press Meat onto Tortillas: Using a fork, press each chicken ball evenly onto one tortilla to form a thin layer of meat covering the surface of the tortilla. This will serve as the taco shell and the meat filling.
- Cook the Chicken Tacos: Heat a non-stick or griddle pan over medium-high heat on the stove. Once hot, place each tortilla meat-side down on the pan and cook for 2 to 3 minutes, pressing down gently with a spatula to help the meat adhere and cook evenly.
- Flip and Finish Cooking: Carefully flip each taco and cook the other side for an additional 1 to 2 minutes until the chicken is fully cooked and the tortilla is slightly crisp.
- Assemble the Tacos: Remove the cooked tacos from the pan. Top each with a generous spoonful of the mixed vegetable blend, drizzle with the prepared Pad Thai sauce, then garnish with fresh cilantro and chopped peanuts for added crunch and flavor. Serve immediately.
Notes
- The Thai seasoning used for the chicken typically includes a blend of garlic powder, onion powder, ground coriander, ground cumin, white pepper, and paprika, which you can prepare at home or find pre-made.
- For a spicier kick, adjust the amount of Sriracha or add more Thai red curry paste to the sauce.
- Street taco size tortillas around 4.5 inches in diameter are ideal to hold the toppings and meat.
- Pressing the ground chicken onto the tortillas before cooking helps to create a crispy, meat-covered base and ensures quick cooking.
- This recipe can be customized with tofu or other proteins for vegetarian or vegan adaptations.
