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Thai Chicken Tostada with Spicy Peanut Sauce

So my experimentation with Thai cooking continues.  When I think of peanut sauce, my mind immediately takes me to a Vietnamese restaurant where I’m enjoying a nice bowl of pho along with spring rolls covered in that magic sauce.  To be quite honest, I’m not so sure if I would eat spring rolls without it.  So yes, I take my peanut sauce very.very.seriously.

That’s why when I learned of the Thai version, I shook out my apron and got to work.  I’ve tried tons of recipes (thank you fellow, food bloggers!), and while they were all delicious in their own way, my palate was desiring something a lil’ different apparently.  I didn’t know what flavor or texture I was looking for, but I knew I hadn’t found it yet.  Come to think of it, that’s how most of my senses work.  When I’m out searching for shoes because I’m “in need,” the conversation with the Hungryman usually goes like this….

Hungryman: “What kind of shoe are you looking for?”

Me: “I dunno yet.  I’ll know when I see it.”

Hungryman: “What does that mean?  You have to have some idea.”

Me: “I said I’ll know when I see it.”

Hungryman: “Oh yea, that’s right.  You always say that.”

Me: “Then quit asking me and follow my lead.”

Now be honest.  You can relate, can’t you?  Or am I alone?  Say it isn’t so…

Thai Chicken Tostada with Spicy Peanut Sauce-So while this sauce may not perhaps be as “authentic” as it should, it hit that sweet spot on my tongue that caused all my nerves to fire. Alas, I instantly knew my search came to an abrupt halt.  Patience and determination never seem to fail me.  I couldn’t, in good conscience, restrain my fingers from dipping.  However, I do advise you to stop after the third or forth sampling.  It’s pretty rich and begs to be served as a complement.

One thing to note…  If you like your sauce on the thinner side, slowly add more water or coconut milk ’til you reach the desired consistency.  Personally, I thought there was plenty of coconut-y flavor so I would advise to choose water first.  However, it’s your call!  Let your taste buds guide you.

Thai Chicken Tostada with Spicy Peanut Sauce

I chose to use the peanut sauce in place of the usual refried beans as the base for the traditionally high-calorie, high-fat tostada.  To turn it into a healthful and satisfying meal, I baked the whole wheat tortilla rather than frying and topped it with copious amounts of fresh vegetables and chicken breast meat.

I don’t know what’s come over me, but I’ve been in a real fusion groove as of late (e.g. my Kimchi Bulgogi Pizza).  Although at first glance one could easily mistake this for a Mexican tostada, the flavors are unmistakably Thai.  Refreshing bean sprouts, pungent cilantro married together with the spicy peanut sauce…can you say flavor explosion?  And although the lime juice and chopped peanuts are optional, could I persuade you to incorporate them as a necessity?  The lime juice together with the carrots, green onion, sprouts and cilantro create like an Asian slaw that helps cut through the richness of the peanut sauce.  As for the peanuts, they provide some extra crunch to the bevy of wonderful textures already going on in this dish.

5 from 1 vote

Thai Chicken Tostada with Spicy Peanut Sauce

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Ingredients 

  • 6 whole wheat tortillas
  • 2 cups cooked diced chicken breast
  • red lettuce, chopped
  • bean sprouts
  • carrots, shredded
  • green onion, diced
  • cilantro, chopped
  • lime juice, optional
  • chopped peanuts, optional

Spicy Peanut Sauce

  • 1 Tbs coconut cream, from top of can of coconut milk. Don't shake the can!
  • 2 garlic cloves, minced
  • 2 tsp grated ginger
  • 1 tsp minced lemongrass
  • 1 Tbs red curry paste
  • 1/3 cup peanut butter
  • 1 Tbs sugar
  • 1 Tbs fish sauce
  • 1 Tbs sesame oil
  • 1/2 can coconut milk

Instructions 

  • Preheat oven to 375 degrees F.
  • Coat tortillas on both sides with cooking spray or olive oil. Place on baking sheet and bake, turning once halfway, until lightly browned and crisped, about 10 minutes. Once out of the oven, immediately sprinkle with salt and pepper.
  • In the meanwhile, heat coconut cream in a saucepan over medium heat. Add garlic and ginger, and sauté until fragrant, approx 1 minute. Add lemongrass and curry paste, and sauté for another minute. Add the rest of the sauce ingredients and simmer, stirring frequently, until well incorporated and thickened, about 5 minutes. For thinner consistency, slowly add water or coconut milk.
  • Spread peanut sauce on one side of baked tortilla. Top with chicken and vegetables. Drizzle more peanut sauce over the top if desired.

Notes

Spicy Peanut Sauce: Adapted from Closet Cooking and Season with Spice

Nutrition

Serving: 6g
Like this recipe? Rate and comment below!

This sauce has been ending up in everything I eat, so it was only a matter of time before I came across another gold mine.  And sure enough, I did!  Stay tuned for part II ;).  In the meanwhile, let’s just say it’d be wise to reserve some of that peanut sauce, or perhaps you’d be better off making some extra.

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

5 from 1 vote (1 rating without comment)

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10 Comments

  1. Ahhh, I can totally relate to that. LOL!

    This recipe is fantastic, Min. I love that peanut sauce and love that this is healthy. Pinning! Have a lovely week!

  2. Oh I love tostadas because it’s like making a quick pizza without having to wait for the dough to rise (I don’t buy pizza dough). Love this Thai version.

  3. Just wanted you to know that your recipe is being featured on Foodie Friday today. I will be pinning and tweeting it this week.

  4. You are truly the queen of fusion cuisine… another really interesting recipe. Thanks for sharing on foodie friday.

  5. Min, this looks wonderful! It’s so colourful and appetising and I love the sauce. I’d really like to have your Thai Chicken Tostada for lunch today 🙂 Thank you for sharing another delicious recipe with us at the Hearth and Soul hop. Hope to see you there again this week 🙂

    PS I totally get what you mean about knowing something ‘when I see it’ – that’s me all over!

  6. This looks amaaaazing!!! And omgssshhh I thought it was just my super go with the flow personality and Greg’s always planner personality! But I’m the same wiay with everything…shopping for shoes or whatever it may be, I go with whatever seems right at the moment, lol.

  7. My husband and I have those shopping conversations about birthday presents for family / friends! I want to go and look and find something, and he doesn’t grasp the concept of going shopping unless you know exactly what you’re looking to buy. Men!

    I think we’d both agree that these Thai flavours are delicious though – what a beautiful and flavour filled dish 🙂

  8. Yup, definitely know it when I see it 🙂 And this thai chicken toastada is something I know I want to try. The spicy peanut sauce really tops it all off! As always, beautiful dish!

  9. I am all about Thai food, love this international fusion you got going on with the thai and Mexican {tostadas}. The peanut base in this sounds awesome Min, can’t wait to try it. 🙂