Recipe courtesy of The Peached Tortilla
Show: Eat St.
Episode: Seoul Food
Pad Thai Taco
50 min
50 min
4 servings
50 min
50 min
4 servings


  • 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 


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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.


Spicy Beef Pad Thai

Recipe courtesy of Jeffrey Saad

Chicken Pad See Ew

Recipe courtesy of Manee Soohoo

Turkey Tacos

Recipe courtesy of Matt Armendariz

All American Beef Taco

Recipe courtesy of Alton Brown

Braised Pork Tacos

Recipe courtesy of Rachael Ray

Thai Marinated Grilled Chicken Skewers

Recipe courtesy of Alice Currah

Nopales Cactus Tacos

Recipe courtesy of Tarbell's

Pork Belly Tacos

Recipe courtesy of Epic

Trending Videos

So Much Pretty Food Here