Description
These Chicken Pad Thai Tacos are a delicious fusion of Thai flavors and Mexican street food. Featuring seasoned ground chicken cooked directly on tortillas and topped with a crunchy, vibrant vegetable mix and a tangy, savory Pad Thai sauce, these tacos are perfect for a quick, flavorful meal that serves 12 people in just 30 minutes.
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
Protein
- 1 pound ground chicken
- 1 tablespoon Thai seasoning (see notes for recipe or substitute with 1 tsp each garlic powder, ground coriander, and white pepper)
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
Other
- 12 small tortillas (street taco size, about 4.5 inches wide)
Instructions
- Prepare Vegetables: In a large bowl, combine bean sprouts, diced green onions, shredded red cabbage, shredded carrots, and julienned red bell peppers. Mix well and set aside.
- Make Pad Thai Sauce: In a separate bowl, whisk together soy sauce, sesame oil, peanut butter, brown sugar, lime juice, Sriracha, and Thai red curry paste until smooth. Set aside.
- Season the Chicken: In another bowl, combine the ground chicken with Thai seasoning. Mix thoroughly to evenly distribute the spices. Divide the mixture into 12 equal-sized balls.
- Assemble Tacos: Using a fork, press each ground chicken ball onto one side of each tortilla, forming a thin patty directly on the tortilla.
- Cook Tacos: Heat a non-stick or griddle pan over medium-high heat. Once hot, place the tortillas meat-side down on the pan and cook for 2 to 3 minutes, pressing down gently with a spatula to ensure even cooking.
- Flip and Finish Cooking: Flip each taco and cook for an additional 1 to 2 minutes until the chicken is fully cooked and the tortilla is warm and slightly crisp.
- Serve: Remove the tacos from the heat. Top each with the mixed vegetable slaw, drizzle generously with the Pad Thai sauce, then garnish with fresh cilantro and chopped peanuts. Serve immediately.
Notes
- Thai seasoning blend can be made by combining garlic powder, ground coriander, white pepper, and optionally a pinch of chili powder for heat.
- Use small street-style tortillas for authentic taco experience and easy handling.
- For a milder spice level, reduce or omit Sriracha from the sauce.
- To keep the tacos gluten-free, substitute soy sauce with tamari or coconut aminos and use corn tortillas.
- These tacos can be served with extra lime wedges for added citrus brightness.
