Peanut Thai Chicken Nachos are covered in spicy shredded chicken, a DELICIOUS peanut sauce, roasted red peppers, and plenty of cilantro. They're covered with shredded cheese and baked - such a fun twist on a classic!
Preheat oven to 350 degrees. Cut corn tortillas into four pieces to make chips. Toss with olive oil. Season with lots of salt on both sides. Bake about 8-10 minutes until golden brown and crispy. Turn over halfway through cooking when they start to brown. (They will crisp up more as they cool.)
While the chips bake, whisk peanut butter, soy sauce, rice vinegar, sesame oil, honey and water together in a small bowl. Set aside.
To assemble, layer half of the chips on the bottom of a 1/4 sheet pan. Sprinkle with half of the carrots, chicken, red pepper and finally the cheese. Sprinkle with a few green onions. Drizzle with a little bit of peanut sauce. Layer the rest of the chips on top, followed by the carrots, chicken, red pepper, green onions and cheese. Bake until cheese has melted.
When the nachos come out of the oven, drizzle with more peanut sauce and sprinkle with cilantro. Serve with leftover peanut sauce.