Description

These Chicken Pad Thai Tacos combine the vibrant flavors of traditional Pad Thai with the convenience and fun of street tacos. Ground chicken seasoned with Thai spices is cooked directly on small tortillas, then topped with a crunchy mix of fresh vegetables and a tangy, savory pad thai sauce, garnished with cilantro and peanuts for added texture and flavor. Perfect for a quick and unique meal that serves a crowd.

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 Mixture

1 pound ground chicken
1 tablespoon Thai seasoning

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

Assembly & Garnishes

12 small tortillas (recommended: street taco size, 4.5 inches wide)
¼ cup fresh cilantro
¼ cup chopped peanuts

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Instructions

Prepare the Vegetables: Combine the bean sprouts, diced green onions, shredded red cabbage, shredded carrots, and julienned red bell peppers in a large bowl, mixing thoroughly. Set aside.
Make the 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 for flavors to meld.
Season the Chicken: In another bowl, mix the ground chicken with the Thai seasoning until evenly combined. Divide the mixture into 12 equal portions and roll each into small balls.
Form the Chicken on Tortillas: Using a fork, press each chicken ball flat onto the center of each small tortilla to form a thin patty.
Cook the Tacos: Heat a non-stick or griddle pan over medium-high heat until hot. Place each tortilla with the chicken side down onto the pan. Press down gently with a spatula and cook for 2-3 minutes, or until the chicken is cooked through and has a slight browning.
Flip and Finish Cooking: Carefully flip each taco and cook for an additional 1-2 minutes on the tortilla side to warm and crisp slightly.
Assemble the Tacos: Remove the cooked tacos from heat. 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.

Notes

For the Thai seasoning, you can use a mixture of garlic powder, ground coriander, cumin, turmeric, and a pinch of chili powder if a premade blend is unavailable.
Street taco size tortillas work best to hold the chicken and toppings without being too bulky.
Adjust the Sriracha in the sauce to control the spiciness to your preference.
For a gluten-free option, use tamari instead of soy sauce and check the curry paste ingredients.
These tacos are best served immediately to enjoy the contrast of warm chicken and crunchy fresh vegetables.