Grilled Chicken Pad Thai Recipe
User Reviews
5
Grilled Chicken Pad Thai Recipe
Description
The Grilled Chicken Pad Thai Recipe features boneless, skinless chicken thighs marinated in a balanced sauce of honey, lime juice, soy sauce, rice vinegar, fish sauce, sesame oil, sambal oelek, and garlic before being grilled alongside corn and peach slices for smoky sweetness. The cooked chicken is chopped and combined with rice noodles stir-fried with ginger, bell peppers, carrots, bean sprouts, and eggs, offering a multi-textured stir-fry that balances tender, crunchy, and juicy components.
This dish integrates fresh herbs like Thai basil and mint, and is garnished with peanuts, cilantro, lime, chili peppers, and sesame seeds, lending layers of aroma and contrasting textures. It’s suitable as a complete meal bringing together protein, vegetables, and noodles enriched with a complex sweet, sour, salty, and spicy sauce.
Marinating the chicken for at least 30 minutes or longer enhances the flavor infusion, and grilling the fruit and corn provides varied smoky notes. Cooking rice noodles according to package instructions and rinsing properly ensures they are pliable without sticking. The stir-fry step cooks vegetables until just tender to preserve their bite.
Ingredients
The Sauce
- ¼ cup honey gluten-free, if needed, low-sodium (soy sauce
- ¼ cup lime juice
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 2 tablespoons sesame oil
- 1 tablespoon sambal oelek or hot sauce
- 2 cloves garlic finely minced
The Grill
- 6 chicken thighs boneless, skinless
- 1 cob corn
- 1 medium peach cut into 8 slices
- 1 tablespoon neutral cooking oil generic cooking oil
The Pad Thai
- 10 ounces rice noodles
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 tablespoon ginger finely chopped
- 2 bell pepper thinly sliced
- 1 large carrot cut into matchsticks
- 4 cups bean sprout
- 2 egg whisked
- ½ cup basil Thai, chopped
- ¼ cup mint chopped
- peanuts to serve
- cilantro
- lime
- Chili pepper
- sesame seeds
Instructions
- In a medium-sized bowl, whisk all of the sauce ingredients.
- Place the chicken thighs in a bowl and pour in ¼ cup of the sauce. Let the chicken marinate for 30 minutes (or up to 8 hours) in your fridge.
- Preheat your grill to medium-high. Rub the oil onto the corn and peach slices. Put a large pot of water on your stove to boil for the noodles.
- Grill the chicken and corn for 12 minutes and the peach slices for 6 minutes, turning each halfway through cooking. Chop the chicken into bite-sized pieces and cut the kernels off the corn.
- Cook the rice noodles according to the package directions. Drain and rinse them well under running water.
- Heat the oil in a large frying pan or wok over medium-high heat. Add the ginger and cook for 1 minute. Add the bell peppers and carrot and cook for 2-3 minutes, or until they just barely start to soften. Add the bean sprouts and cook for 1 minute.
- Make an opening in the center of the vegetables and pour in the eggs. Stir until they're cooked and then add the remaining sauce, the noodles, chicken, corn, Thai basil, and mint to the pan and stir well with a pair of tongs. Serve with any or all of the toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 760 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 760kcal | 38% |
| Carbohydrates | 94g | 31% |
| Protein | 43g | 86% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 243mg | 81% |
| Sodium | 340mg | 14% |
| Potassium | 915mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 29g | 58% |
| Vitamin A | 5460IU | 109% |
| Vitamin C | 95mg | 106% |
| Calcium | 83mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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