YIELD: 4-5 tacos
For Chicken:
3-4 lbs. boneless, skinless chicken thighs
¼ cup rice wine vinegar
¼ cup minced garlic
¼ cup light soy sauce
2 Tbsps. chili paste
¼ cup sugar
For Veggie Mix:
1 cup sliced mushrooms
1 bunch scallions, chopped
¼ cup pad Thai sauce
1 Tbsp. cooking oil
4 eggs
For Tacos:
20 white corn tortillas
1 bunch cilantro, chopped
1 bunch scallions, chopped
¼ cup chopped peanuts
2 limes, cut into wedges
1. For chicken: Combine all chicken ingredients in bowl and marinate overnight in refrigerator. Cook chicken on grill 8-10 minutes. Dice meat.
2. For veggie mix: Combine mushrooms, scallions, sauce and oil in skillet over medium-high heat. Let mushrooms and scallions cook for 2-3 minutes. Add eggs, scramble, then add chicken and heat through.
3. For tacos: Heat tortillas on griddle. Add veggie/chicken mix. Garnish with cilantro, scallions and peanuts and serve with lime wedge.
