Chicken Pad Thai Tacos
These Chicken Pad Thai Smash Tacos are a fun fusion recipe with a sweet and savory sauce, tender chicken, and crunchy veggies. They're incredibly flavorful and easy to make in just 30 minutes!
Ingredients
- 1 cup bean sprouts
- ½ cup green onions, diced
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 cup red bell peppers, julienned
- 1 pound ground chicken
- 1 tablespoon Thai seasoning, click link for the recipe, or see notes below
- 12 small tortillas, recommended: street taco size that are 4.5 inches wide
- ¼ cup fresh cilantro
- ¼ cup chopped peanuts
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
Instructions
- Combine the bean sprouts, green onions, purple cabbage, carrots, and bell peppers in a bowl.
- In a separate bowl, combine all of the ingredients for the pad thai sauce. Set them both aside.
- Combine the ground chicken and Thai seasoning. Divide the mixture into 12 small balls.
- Use a fork to press a ball of ground chicken mixture on each tortilla.
- Heat a non-stick pan, like this griddle pan, on the stove over medium-high heat. Once the pan is hot, cook each tortilla meat-side down for 2-3 minutes, pressing down with a spatula.
- Flip and cook each taco for another 1-2 minutes.
- Remove from the heat and add the mixed veggies to each taco. Top with the pad thai sauce, fresh cilantro, and chopped peanuts.
Notes
- Thai seasoning: you can mix up my homemade seasoning in about 5 minutes. If you don’t have all of the ingredients, simply combine 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and (optional for spice) 1/4 teaspoon red pepper flakes, to season the chicken before cooking.
- You can mix up the veggies and pad thai sauce up to 2 days in advance and store them in the refrigerator until you're ready to make the tacos.
- This recipe makes 12 small tacos, I recommend 3 tacos per person for a meal.
- To make this recipe gluten free, use corn tortillas and gluten-free soy sauce.
- The pad Thai sauce has a nice kick of spice. If you'd like less spice, reduce the Sriracha from 1 tablespoon down to 1 teaspoon.
Nutrition Facts
Calories 218kcal (11%)Carbohydrates 22g (7%)Protein 12g (24%)Fat 10g (15%)Saturated Fat 2g (10%)Polyunsaturated Fat 3gMonounsaturated Fat 4gCholesterol 33mg (11%)Sodium 566mg (24%)Potassium 400mg (11%)Fiber 3g (12%)Sugar 5g (6%)Vitamin A 2519mg (50%)Vitamin C 25mg (30%)Calcium 70mg (7%)Iron 2mg (11%)
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