Recipe courtesy of The Peached Tortilla
Show: Eat St.
Episode: Seoul Food
Print
Pad Thai Taco
Total:
50 min
Active:
50 min
Yield:
4 servings
Level:
Intermediate
Total:
50 min
Active:
50 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 2 cups peanuts
  • 1 cup garlic cloves 
  • 2 fresh Thai chiles 
  • 1 cup canola oil
  • 1/4 can tamarind concentrate 
  • Juice of 1 lime 
  • 1/2 ounce dried shrimp 
  • 1/5 cup granulated sugar 
  • 1 pound boneless skinless chicken thighs, cubed 
  • 1 cup sliced mushrooms 
  • 1 bunch green onions, julienned, plus for garnish 
  • 4 eggs, beaten 
  • 8 corn tortillas 
  • 1/2 bunch cilantro, chiffonade 
  • 1/4 cup roasted peanuts, chopped 

Directions

Saute the peanuts, garlic and chiles in 1/4 cup of the canola oil until browned. Add the tamarind concentrate, lime juice, dried shrimp, sugar and remaining 3/4 cup canola oil and puree with an immersion blender.

Cook the chicken thighs in a nonstick pan and saute with 1/2 cup of the pureed pad Thai sauce. Set aside.

Saute the mushrooms and green onions with 1/4 cup of the sauce. Set aside.

Scramble the eggs with 2 tablespoons of the sauce. Set aside.

Combine the cooked chicken, the mushroom mixture and the eggs, and saute together.

Heat the tortillas in a warming pan. Add the pad Thai filling to the tortillas. Top with green onions, cilantro and chopped peanuts. Serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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