Description

These Chicken Pad Thai Tacos are a vibrant fusion dish combining the bold, tangy flavors of traditional Pad Thai with the fun, handheld convenience of tacos. Ground chicken is seasoned with Thai spices, cooked on tortillas until crispy, and topped with fresh crunchy vegetables and a delicious, creamy Pad Thai-inspired sauce. Perfect for a quick weeknight dinner or a crowd-pleasing appetizer.

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

Chicken & Seasoning

1 pound ground chicken
1 tablespoon Thai seasoning (see notes for recipe)
12 small tortillas (street taco size, about 4.5 inches wide)

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

Toppings

¼ cup fresh cilantro, chopped
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 and set aside.
Make the Pad Thai Sauce: In a separate bowl, thoroughly mix together the soy sauce, sesame oil, peanut butter, brown sugar, lime juice, Sriracha, and Thai red curry paste to create a creamy, flavorful Pad Thai sauce. Set aside.
Season the Chicken: In another bowl, mix the ground chicken with the Thai seasoning until well combined. Divide the mixture into 12 equal-sized balls.
Assemble the Tacos: Using a fork, press each ball of seasoned ground chicken onto a small tortilla, spreading it evenly to cover the surface.
Cook the Tacos: Heat a non-stick or griddle pan over medium-high heat. 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 ensure even cooking and crisping.
Flip and Finish Cooking: Carefully flip each taco and cook for an additional 1 to 2 minutes until the chicken is fully cooked and the tortilla is slightly crispy.
Add Toppings and Serve: Remove the tacos from the pan. Add a generous spoonful of the mixed vegetables to each taco, drizzle with the prepared Pad Thai sauce, then top with fresh cilantro and chopped peanuts before serving.

Notes

Thai Seasoning: You can make your own Thai seasoning blend with garlic powder, onion powder, ground coriander, ground cumin, red chili flakes, and a bit of salt.
Tortilla Size: Street taco size tortillas of 4.5 inches work best for this recipe to keep the filling balanced and easy to eat.
Vegetable Options: Feel free to substitute or add other crunchy vegetables like cucumber or snap peas for extra texture.
Cooking Tip: Pressing the chicken on the tortilla ensures even cooking and a crispy texture on the outside.
Make Ahead: Sauce can be made a day ahead and stored in the refrigerator for enhanced flavors.