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Grilled Chicken Pad Thai Recipe
This grilled chicken pad thai is an easy, flavorful, and satisfying summer meal. Tender rice noodles are tossed in a zesty sauce and then topped with fresh grilled chicken, corn, and peaches. It's a delicious light meal that's perfect for barbecue season, and it's ready in under an hour!
Prep Time
35 mins
Cook Time
35 mins
Total Time
55 mins
Servings: 4 servings
Calories: 760 kcal
Course:
Dinner
Cuisine:
Thai
Ingredients
The Sauce
- ¼ ¼ cup EACH: honey, lime juice, and low-sodium soy sauce gluten-free, if needed
- 2 2 tablespoons EACH: rice vinegar, fish sauce, and sesame oil
- 1 1 tablespoon sambal oelek or hot sauce
- 2 2 cloves garlic finely minced
The Grill
- 6 6 boneless, skinless chicken thighs
- 1 1 cob corn
- 1 1 medium peach cut into 8 slices
- 1 1 tablespoon oil
The Pad Thai
- 10 10 ounces rice noodles
- 1 1 tablespoon oil
- 1 1 tablespoon finely chopped ginger
- 2 2 bell peppers thinly sliced
- 1 1 large carrot cut into matchsticks
- 4 4 cups bean sprouts
- 2 2 eggs whisked
- ½ ½ cup chopped Thai basil
- ¼ ¼ cup chopped mint
- Peanuts, cilantro, lime, chilis, and sesame seeds to serve
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.
Cup of Yum
Nutrition Information
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
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
243mg
(81%)
Sodium
340mg
(14%)
Potassium
915mg
(26%)
Fiber
6g
(24%)
Sugar
29g
(58%)
Vitamin A
5460IU
(109%)
Vitamin C
95mg
(106%)
Calcium
83mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 760
% 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.