Pad Thai Taco
Pad Thai Taco
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1377
- Total Fat
- 106
- Saturated Fat
- 12
- Carbohydrates
- 63
- Dietary Fiber
- 13
- Sugar
- 17
- Protein
- 57
- Cholesterol
- 267
- Sodium
- 228
- Total: 50 min
- Active: 50 min
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1377
- Total Fat
- 106
- Saturated Fat
- 12
- Carbohydrates
- 63
- Dietary Fiber
- 13
- Sugar
- 17
- Protein
- 57
- Cholesterol
- 267
- Sodium
- 228
- Total: 50 min
- Active: 50 min
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.
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