Description
These Chicken Pad Thai Tacos combine the vibrant flavors of traditional Pad Thai with the convenience of tacos. Ground chicken seasoned with Thai spices is cooked directly on tortillas, then topped with a crunchy veggie mix and a tangy, sweet Pad Thai sauce, garnished with fresh cilantro and peanuts. Perfect for a quick, flavorful meal that serves the whole family.
Ingredients
Scale
Vegetables & Herbs
- 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
Protein
- 1 pound ground chicken
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
Other
- 1 tablespoon Thai seasoning (see notes below for recipe)
- 12 small tortillas (approximately 4.5 inches, street taco size)
- ¼ cup chopped peanuts
Instructions
- Prepare the vegetable mix: In a bowl, combine the bean sprouts, diced green onions, shredded red cabbage, shredded carrots, and julienned red bell peppers. Set aside for assembling the tacos later.
- Mix the Pad Thai sauce: In another bowl, thoroughly whisk together the soy sauce, sesame oil, peanut butter, brown sugar, lime juice, Sriracha, and Thai red curry paste. Set aside to allow the flavors to meld.
- Season the chicken: Combine the ground chicken with the Thai seasoning until evenly distributed. Divide this mixture into 12 equal portions and roll each into a small ball.
- Form the chicken on tortillas: Take one ball of the chicken mixture and place it on a tortilla. Use a fork to press and spread the chicken evenly across the tortilla surface.
- Cook the chicken tacos – first side: Heat a non-stick or griddle pan over medium-high heat until hot. Place the tortilla meat-side down on the pan. Cook for 2-3 minutes while pressing down gently with a spatula to ensure even cooking and adhesion.
- Cook the chicken tacos – second side: Flip the tortilla and cook the other side for 1-2 minutes until the chicken is fully cooked and the tortilla edges are slightly crisp.
- Assemble the tacos: Remove the cooked tacos from the pan. Layer the mixed vegetables on top, drizzle generously with the prepared Pad Thai sauce, and finish with fresh cilantro leaves and chopped peanuts for garnish. Serve warm.
Notes
- For the Thai seasoning, you can mix together ground coriander, cumin, garlic powder, onion powder, white pepper, and a pinch of cayenne for heat.
- Use small, flexible tortillas such as corn or flour street taco tortillas for best results.
- The chicken can be substituted with ground turkey or tofu for a variation.
- Adjust the Sriracha quantity to your preferred level of spiciness.
- These tacos are best served immediately to maintain the crispness of vegetables and tortillas.
- Leftovers can be stored refrigerated for up to 2 days but are best reheated gently on a skillet.
