Thai Twist Flatbread Recipe
Choice of pork or chicken, peppers, carrots, and melted cheese on flatbread, topped with crushed peanuts and lime
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Protein & Marinade
Vegetables & Toppings
Sauce & Spread
Flatbread & Cheese
Finishing & Seasoning
Method
Protein & Marinade
- 1
Prepare and marinate protein
Thinly slice 1 lb chicken thighs or pork shoulder into bite-size strips. In a bowl combine 2 tbs soy sauce, 1 tbs fish sauce, 1 tsp brown sugar, 1 tbs lime juice, 2 minced garlic cloves, 1 tsp grated ginger and 1 tsp neutral oil. Toss the sliced protein in the marinade to coat evenly. Let sit at room temperature for 15–20 minutes (or refrigerate up to 2 hours).
- 2
Cook protein
Heat a large skillet over medium-high heat and add 1 tablespoon neutral oil. When shimmering, add the marinated protein in a single layer (work in batches if needed). Sear without moving for 1–2 minutes, then stir and cook until cooked through and lightly caramelized, about 4–6 minutes total depending on cut and thickness. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Remove from pan and set aside.
Vegetables & Toppings
- 3
Prepare vegetables
While protein marinates/cooks, julienne 1/2 cup each red and yellow bell peppers, shred or julienne 1/2 cup carrot, thinly slice 1/4 cup red onion, and thinly slice 3 scallions separating whites and greens. Chop 1/4 cup cilantro and crush 1/4 cup roasted peanuts (coarsely). Reserve lime wedges.
- 4
Quick sauté (optional)
If you prefer softened veggies, return the skillet to medium heat, add a small drizzle of oil and briefly toss the bell peppers, carrot, and white parts of scallion for 1–2 minutes until slightly tender-crisp. Remove and cool slightly. Raw vegetables can also be used for more crunch.
Sauce & Spread
- 5
Make the Thai peanut spread
In a small bowl whisk together 3 tsp creamy peanut butter, 2 tbs sweet chili sauce, 1 tsp rice vinegar, 1/2 tsp sesame oil, and 2 tbs water until smooth. Add 1 tsp sriracha if you want heat. Taste and adjust: add a splash more water to reach a spreadable consistency.
Flatbread & Assembly
- 6
Preheat and prepare flatbreads
Preheat oven to 450°F (230°C) with a baking sheet or pizza stone inside. Place 2 flatbreads on a work surface. Brush each lightly with a little oil (optional) to aid browning.
- 7
Spread and layer
Spread about 1.5–2 tbs of the peanut-chili spread evenly over each flatbread, leaving a 1/2-inch border. Distribute the cooked protein evenly over the two flatbreads. Scatter the sautéed or raw bell peppers, carrot, and red onion on top of the protein. Sprinkle the combined 1.5 cups shredded mozzarella and 1/2 cup Monterey Jack evenly over each flatbread.
- 8
Bake
Slide the assembled flatbreads onto the preheated baking sheet or stone. Bake for 7–9 minutes, or until cheese is fully melted and edges of the flatbread are golden and crisp. If you prefer extra char, broil 30–60 seconds at the end watching closely.
Finishing & Serving
- 9
Top and finish
Remove flatbreads from oven. Immediately scatter thinly sliced green parts of scallions, chopped cilantro, and 1/4 cup crushed roasted peanuts over each. Squeeze lime wedges over the top to taste. If desired, drizzle a little extra sweet chili sauce or remaining peanut spread.
- 10
Slice and serve
Let rest 1–2 minutes, then slice each flatbread into 4–6 pieces. Serve warm with additional lime wedges on the side.