Print

Pad Thai Fry Dog

With tangy cabbage slaw, spicy Sriracha ketchup, creamy peanut satay sauce, & crispy French fries...this dog has it all!
Course Entree
Cuisine American/Asian Fusion
Keyword Hot Dog, Thai
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 servings
Calories 275 kcal
Author Holly Sander

Ingredients

For The Dogs:

  • 8 Kayem Beef Hot Dogs
  • 8 hot dog buns
  • Extra crispy frozen store-bought fries

For the Peanut Sauce:

  • 1/4 cup red wine vinegar
  • 2 teaspoons reduced sodium Tamari or Soy sauce
  • 1/2 teaspoon sesame oil (optional)
  • 2 tablespoons honey
  • 1 clove garlic , minced
  • 1/2 teaspoon minced fresh ginger
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup organic creamy peanut butter no sugar added
  • 1 tablespoon fresh lime juice (about 1/2 a lime)
  • 1 teaspoon rounded Sriracha sauce (less if preferred)

For the Slaw:

  • 1/2 head purple cabbage , shredded
  • 4 carrots , shredded
  • 4 green onions , chopped
  • 2 cloves garlic , minced
  • 1 teaspoon fresh ginger , grated
  • 1 lime , juiced
  • 1/4 cup apple cider vinegar
  • 2 tablespoons fish sauce
  • 1 tablespoon reduced sodium Tamari or Soy sauce
  • 1 1/2 tablespoons honey
  • 1 tablespoon Sriracha (less if preferred)

For the Sriracha Ketchup:

  • 1 cup of ketchup
  • 2 tablespoons Sriracha sauce

For the Garnish:

  • Fresh cilantro, chopped
  • Green onions, chopped
  • Dry roasted peanuts, roughly crushed

Instructions

For The Slaw & Sauces:

  1. For the peanut sauce, combine all ingredients in a mason jar and ensure lid is tightly sealed. Shake until all ingredients are thoroughly combined.
  2. For the slaw, mix the lime juice, apple cider vinegar, fish sauce, Tamari sauce, honey and Sriracha together. Add the cabbage and carrots and mix well.
  3. For the Sriracha Ketchup, combine ketchup and Sriracha sauce.

To Grill And Assemble:

  1. Bake fries to specified package instructions.
  2. Heat up grill to medium heat (400 degrees).
  3. Score each hot dog 3-4 times on one side.
  4. Grill dogs for 8 minutes, rotating every 2 minutes (this will allow hot dogs to heat thoroughly without over-cooking or drying out).
  5. Toast the hot dog buns, cut side down on the grill for 30-45 seconds, watching them closely.
  6. Place 1 ounce of slaw on the bun. Add the grilled hotdog and fries. Then drizzle with Sriracha ketchup and Pad Thai Sauce, garnish and enjoy!