Recipe courtesy of Mary Montoya

Pad Thai Chicken Burger

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  • Level: Intermediate
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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3/4 cup coconut milk

1 tablespoon tamarind

3 tablespoons sugar

2 tablespoons peanut butter

2 teaspoons fish sauce

1 tablespoon red curry paste

1 1/2 pounds ground chicken

1 tablespoon fish sauce

3 cloves garlic, chopped

2 shallots, diced

3 teaspoons tamarind

2 tablespoons chopped garlic chives

2 teaspoons salt

6 sesame seed buns

Chinese or napa cabbage

Bean Sprouts


  1. Heat outdoor grill to medium-high or indoor grill to 325 degrees F.
  2. Peanut sauce: Place coconut milk in saucepan and bring to a near boil (but not boiling). Add remaining ingredients. Simmer until well blended.
  3. Mix chicken, fish sauce, garlic, shallots, sugar, tamarind, garlic chives, and salt in a bowl. Shape into 4 patties. Grill burgers approximately 4 to 5 minutes on each side or until juices run clear when pierced. Place each burger on a sesame seed bun with Chinese cabbage and bean sprouts. Spread peanut sauce on the bun and serve.