Description

Delight in a fusion twist with Chicken Pad Thai Tacos, combining the vibrant flavors of traditional Thai cuisine with the casual appeal of street tacos. Ground chicken seasoned with aromatic Thai spices is pressed onto warm tortillas and pan-cooked to perfection, then topped with a crunchy mix of fresh veggies and a luscious, tangy pad thai sauce. This recipe delivers a fun, flavorful meal perfect for weeknight dinners or entertaining guests.

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

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

Base

12 small tortillas (recommended: street taco size, 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 to be used as a fresh crunchy topping for the tacos.
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, mix the ground chicken with the Thai seasoning thoroughly. Once mixed, divide the chicken mixture evenly into 12 small balls, one for each taco.
Assemble the meat on tortillas: Take each small ball of ground chicken and press it flat with a fork directly onto each small tortilla, shaping it to cover the tortilla surface.
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 while pressing down gently with a spatula to ensure even cooking and binding.
Flip and finish cooking: Carefully flip each taco and cook for another 1 to 2 minutes until the chicken is fully cooked and the tortilla is slightly crispy.
Serve: Remove the tacos from the pan. Layer the prepared mixed vegetables on top of each cooked chicken tortilla, then drizzle generously with the pad thai sauce. Garnish with fresh cilantro and chopped peanuts for extra flavor and crunch. Serve immediately.

Notes

Thai seasoning: A typical Thai seasoning blend includes ground garlic, coriander, cumin, white pepper, and chili flakes. Adjust heat level according to preference.
You can substitute ground chicken with ground turkey or tofu for variations.
If desired, warm the tortillas before assembling for a softer base.
Adjust the amount of Sriracha in the sauce to control the spice level.
For a gluten-free version, use tamari in place of soy sauce and ensure tortillas are gluten-free.