Pad Thai Taco

Recipe courtesy of The Peached Tortilla.
Directions for: Pad Thai Taco

Ingredients

2 cups peanuts

1 cup garlic cloves

2 Thai chilis

cup canola oil

can tamarind concentrate

1 lime

oz dried shrimp

⅕ cup granulated sugar

cup canola oil

8 tortillas

4 eggs, beaten

1 bunch green onions, julienned

1 cup mushrooms, sliced

bunch cilantro, chiffonade

1 lb(s) boneless, skinless chicken thighs, cubed

cup pranuts, roasted and chopped

1. Sautee peanuts, garlic cloves, Thai chilis and cup canola oil on stove top until they are browned.

2. Add the canola oil, tamarind concentrate, lime juice, dried shrimp, granulated sugar and remaining canola oil and pure with the immersion blender.

3. Cook boneless skinless thighs in non-stick pan and saut with cup finished pad Thai sauce. Set aside.

4. Saut mushrooms and green onions with cup pad Thai sauce. Set aside.

5. Scramble eggs with 2 tbsp pad Thai sauce. Set aside.

6. Combine cooked chicken, mushroom mix and eggs and saut together.

7. Heat your tortilla on a warming pan, then add your pad Thai mix. Top your pad Thai mix with green onions, cilantro, and roasted, chopped peanuts.

See more: Chicken, Eggs/Dairy, Main, Mexican, Nuts, Thai