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Pad Thai Taco

Friday Fast Food – The Pad Thai Taco

The Peached Tortilla in Austin combines a Thai favorite with tortillas for a must-make dish sure to spice up your life…


Pad Thai Taco
The Peached Tortilla Austin, TX
Chef Eric Silverstein

Makes 4 or 5 tacos

Eric Silverstein got this recipe from a line cook who briefly worked for The Peached Tortilla. “He was a really talented guy,” says Eric. “Insane, but talented and obsessed with Asian food.” It was his idea to take the basic elements of pad Thai, with its nutty sauce and bright flavors of green onion and lime, and trade the rice noodles for soft corn tortillas. It’s a Peached Tortilla twist on a Thai favorite.

Eric Silverstein


Ingredients
 

Chicken Marinade

3 to 4 lb (1.4 to 1.8kg) boneless, skinless chicken thighs
¼ cup (59ml) rice wine vinegar
¼ cup (40g) minced garlic
¼ cup (59ml) light soy sauce
2 tbsp (31g) chili paste
¼ cup (48g) sugar


Pad Thai Veggie Mix

1 cup (66g) sliced mushrooms
1 bunch scallions, chopped
¼ cup (63ml) pad Thai sauce
2 tbsp (26ml) cooking oil
4 eggs


10 (5inch or 12.5cm) white corn tortillas


Toppings

1 bunch cilantro, chopped
1 bunch scallions, chopped
¼ cup (40g) chopped peanuts
2 limes, cut into wedges
 

To make the chicken marinade, combine all the ingredients in a bowl and let rest overnight in the refrigerator. Cook the chicken on an open flame grill or on the stove for 8 to 10 minutes, until cooked through. Once the chicken is cooked and has cooled, dice the meat.

To make the veggie mix, combine the mushrooms, scallions, pad Thai sauce, and 1 tablespoon (15ml) of the oil in a large skillet over medium-high heat. Let the mushrooms and scallions cook through for 2 to 3 minutes, then add the eggs. Scramble the eggs with the veggie mix until the eggs are cooked. After another 2 to 3 minutes, add the diced chicken and stir to combine.

Heat the tortillas up on a griddle or stove top for 1 minute on each side, then add the pad Thai mix (double up the tortillas if you prefer). Garnish with the cilantro, scallions, and peanuts, and serve with a lime wedge.

The Peached Tortilla Food Cart

'Behind the Food Carts’ is a blog started by Kim Pham and Phil Shen in Portland, Oregon. Now based in the
 San Francisco Bay Area, Kim and Phil are professional photographers and videographers under their studio name, KIM+PHIL Photography with writer Terri Phillips. This recipe appears in their book, ‘Food Truck Road Trip: A Cookbook’ by Kim Pham, Philip Shen, Terri Phillips. Printed with permission of Page St. Publishing. http://behindthefoodcarts.com