Recipe courtesy of The Peached Tortilla

Pad Thai Taco

  • Level: Intermediate
  • Total: 50 min
  • Active: 50 min
  • Yield: 4 servings
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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 


  1. 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.
  2. Cook the chicken thighs in a nonstick pan and saute with 1/2 cup of the pureed pad Thai sauce. Set aside.
  3. Saute the mushrooms and green onions with 1/4 cup of the sauce. Set aside.
  4. Scramble the eggs with 2 tablespoons of the sauce. Set aside.
  5. Combine the cooked chicken, the mushroom mixture and the eggs, and saute together.
  6. Heat the tortillas in a warming pan. Add the pad Thai filling to the tortillas. Top with green onions, cilantro and chopped peanuts. Serve.