Thai-Mex Pad Thai, photo by Santiago Gomez de la FuentePhoto by Santiago Gomez de la Fuente
Cuisine: Fusion
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 4 generous servings
This recipe mash-up from Thailand and Mexico will leave you wanting second and thirds!

The spicy, sweet chipotle peanut sauce in this Thai-Mex Pad Thai is so delicious, you'll soon understand why these dishes from countries so far apart really belong together.


  • 1/4 cup peanut butter creamy
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon Soybean oil
  • 1 tablespoon ginger fresh, grated
  • 1 tablespoon honey
  • 2 chipotles en adobo minced
  • 1 teaspoon sesame oil
  • 1/2 lime zest and juice
  • 12 ounces linguine
  • 3 tablespoons sesame seeds
  • 1 teaspoon sesame oil
  • 1 tablespoon taramind paste
  • For garnish
  • 3 avocados ripe, diced
  • cilantro chopped, to taste

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  1. Preheat the oven to 350°F, degrees.
  2. Bake sesame seeds in a pie tin until light golden in color, 4 to 6 minutes, and set aside. Meanwhile, cook pasta according to box instructions. Drain, reserving some of the starchy pasta water.
Peanut sauce
  1. Place the peanut butter in a large measuring cup and microwave for 15 seconds to soften. Whisk the soy sauce, vinegar, soybean oil, ginger, honey, chipotle, tamarind paste, sesame oil and lime zest and juice. Thin with the pasta water if needed, until thick but pourable.
  2. Mix sauce with pasta.
  3. Garnish with diced avocado and cilantro.
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