I won't do the classic condescending "if you didn't grow up across the street from Bangkok Bay in Redwood City then you had no childhood" but... damn that place was good. And definitely helped cultivate my love for Thai food and flavors.
The essential set of ingredients in Thai food are so appealing to my senses. You get the savory stuff, the spice the sweet & sour, the rich curry dishes... I could go on. Those folks knew exactly what they were doing when they came up with dishes like larb gai, chicken satay, pumpkin curry, and so many more. So, you can pretty easily get a sense for the inspiration to do these Thai-style Nachos with ground chicken. It's basically a larb gai salad (lettuce, mint, lime, and more) laid over spicy chips and topped with sweet chili sauce. Chips were like a spicy rendition of the Great Value brand (can't beat $0.92 for a big bag) and the sauce was one of my favorites from Trader Joe's. The rest is all produce which I'd recommend buying from local, organic-oriented vendors if you can. I'm allergic to peanuts, and we forgot to add the cashews but you'll see those in the recipe ingredients.
This all worked out really well. I don't know if the photos do it total justice since we shot these with awful mixed light... but these were super nice and refreshing. Check out the video. The light drinks basically made it feel like we were having lunch in Thailand.
Super tight.
In any case, we hope you enjoy the recipe for larb gai-style Thai nachos with ground chicken! We definitely encourage you to make this recipe! If you do, please take pictures & add to your feed or your story, and tag nachos on Instagram for a chance to be featured on our page!
-- Dan Saltzman, Nacho Nation founder
Thai Chicken Nachos
Ingredients
- 1 bag Spicy chips 12 to 18 oz ideally
- 1 lb ground chicken
- 2 green onions minced
- 1 cup shredded romaine
- 1/2 cup shredded carrots
- 1/2 cup mint leaves
- 1/4 cup sweet chili sauce
- 1/4 cup jalapeño diced
- 1 lime sliced into several small pieces
- 2 tablespoon peanuts or cashews optional
Instructions
- In a large skillet over medium-high heat, drizzle in about one tablespoon of oil or cooking spray; once the skillet is hot, add in the chicken and a couple of pinches of salt and pepper. Break up the chicken into fine crumbles as you cook it for 8 to 12 minutes, or until no pink pieces are visible.
- Place the chips onto a large cutting board or plate and spoon over the ground chicken mixture. S
- Add the vegetables (jalapeño, carrot, lettuce, and green onion) over the top and then finish by sprinkling chopped peanuts or cashews on top, then drizzle the sweet chili sauce over everything. Serve immediately with light cocktails or soda.
Notes
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