The flavours of pad thai are a favourite in our household, and in many others, I would venture. There’s something about the umami earthiness of tamarind, the bright green lime and cilantro flavours, the sweetness of the sauce and the salty peanuts that equates to an almost perfectly balanced taste experience. Spinning this flavours into a quick-to-prepare, light taco is a great riff on the classic noodle dish, and sure to become your new summer favourite.
Makes approximately 4 small tacos
4 chicken thighs
1 30g package of DeSiam Tamarind paste
1/8 cup peanut oil
2 1/2 tablespoons fish sauce
1 tablespoon apple cider vinegar
1/8 cup sugar
1 package La Tortilla Factory corn tortillas
1 Haden mango, peeled and sliced finely
1/4 cup peanuts
2 tablespoons sour cream
1 tablespoon sweet chili sauce
In a medium bowl, combine the tamarind paste, peanut oil, fish sauce, apple cider vinegar and sugar. Place the chicken thighs in the bowl and allow to marinate at least 30 minutes.
While the chicken is marinating, combine the sour cream and sweet chili sauce, and set aside.
Saute the chicken in a skillet until the chicken is fully cooked and the sauce begins to thicken and caramelize. While the chicken is sauteing, in another skillet (cast iron if you have one), warm the corn tortillas. When the chicken is finished, make your taco by piling chicken, mango, bean sprouts, cilantro and peanuts onto the tortilla. Top with a dollop of the sweet chili sour cream and enjoy!
Jessie is a writer, food lover and women’s wellness practitioner. She owns the Halifax-based Nalumana Women’s Wellness, and writes about all things food, wellness, parenting and adventure for a variety of publications, including her own blog, Purple House Cafe.