Pad Thai Taco

Name: Pad Thai Taco
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
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

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Level: Intermediate

Total: 50 min
Active: 50 min

Yield: 4 servings

Level: Intermediate

Total: 50 min
Active: 50 min

Yield: 4 servings

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.