Grilled Chicken Pad Thai
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This grilled chicken pad thai is an easy, flavorful, and satisfying summer meal. Tender rice noodles are tossed in a zesty sauce and 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!
This grilled chicken pad Thai is my favorite kind of summer dinner — fresh, colorful, packed with texture, and loaded with bright flavor. Sweet grilled peaches and smoky corn give it a seasonal twist that feels a little unexpected but works so well with the savory noodles, grilled chicken, fresh herbs, and tangy lime.
The sauce keeps things light and vibrant while still delivering all those classic pad Thai-inspired flavors. Lime juice, fish sauce, honey, garlic, rice vinegar, and sesame oil create the perfect balance of sweet, savory, salty, and tangy. Sambal oelek adds a little heat, while fresh herbs like mint, cilantro, and Thai basil keep the whole dish tasting incredibly fresh.
There are quite a few ingredients here, but the recipe comes together surprisingly quickly once everything is prepped. And honestly, it’s just as good cold as it is warm, which makes it perfect for summer dinners, meal-prep lunches, or picnics and potlucks.
Is this an authentic pad thai recipe?
We’ll be the first to admit that this is not an authentic pad Thai recipe like the street food you’d find in Thailand. This version is different yet delicious, taking advantage of the seasonal produce and ingredients available in North America.
Pad thai variations
The best part of making pad thai at home is you can make it exactly as you like it. It’s easy to switch things up by swapping chicken for grilled shrimp or tofu. Not a fan of eggs? Leave them out! Don’t be shy to add more or less of an ingredient to suit your taste, or add a new ingredient like a few sliced green onions.
What to serve with grilled chicken pad thai
This grilled chicken pad thai is a well-rounded meal that tastes delicious hot or cold. Call it a pad thai salad and bring it to a potluck, a picnic at the park, or to the beach! Serve it with other grilled foods, or as part of a Thai menu with other dishes like Thai fish curry or Thai turkey lettuce wraps.
Grilled Chicken Pad Thai Recipe
Ingredients
The Sauce
- ¼ cup EACH: honey, lime juice, and low-sodium soy sauce (gluten-free, if needed)
- 2 tablespoons EACH: rice vinegar, fish sauce, and sesame oil
- 1 tablespoon sambal oelek (or hot sauce)
- 2 cloves garlic (finely minced)
The Grill
- 6 boneless, skinless chicken thighs
- 1 cob corn
- 1 medium peach (cut into 8 slices)
- 1 tablespoon oil
Instructions
- In a medium-sized bowl, whisk all of the sauce ingredients.¼ cup EACH: honey, lime juice, and low-sodium soy sauce, 2 tablespoons EACH: rice vinegar, fish sauce, and sesame oil, 1 tablespoon sambal oelek, 2 cloves garlic
- 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.6 boneless, skinless chicken thighs
- 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.1 cob corn, 1 medium peach, 1 tablespoon oil
- 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.10 ounces rice noodles, 1 tablespoon oil, 1 tablespoon finely chopped ginger, 2 bell peppers, 1 large carrot, 4 cups bean sprouts
- 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.2 eggs, ½ cup chopped Thai basil, ¼ cup chopped mint, Peanuts, cilantro, lime, chilis, and sesame seeds
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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For more inspiration, check out all of my dinner ideas!
OMG! This was so so so delicious! I LOVE peaches and the season is super short here in Canada! So I am always on the hunt for awesome recipes like this one! My family LOVED it.Best combination ever! Thai and Peaches!! It was perfection. It was super easy to make and super delicious! Thank you for creating this!
Thank you so much! I’m totally the same as you … always looking for new ways to eat peaches before the season disappears. Short but very sweet. 🙂