Summer Peach and Grilled Chicken Pad Thai
Once you try Grilled Chicken Pad Thai there is no going back. The flavors are light and summery with sweet grilled peaches and corn, fresh mint and basil and a bright pop of lime. It's delicious hot or cold as a healthy summer main course or a BBQ or picnic side.
Summer summer summmmmmerrrr! This Grilled Chicken Pad Thai is big-time summer in a bowl. It is everything you and I could ever possibly want and need and love for dinner. Throwing around all sorts of emoji hearts and kisses here. ?
And a great big THANK YOU to my dad and Lisa for bringing me a whole box of sweet, juicy, Okanagan peaches. You guys are awesome!
The secret here is the grilled chicken. Seriously guys, why haven't we always and forever grilled chicken before tossing it in our pad Thai? Normally, chicken in pad Thai hangs out somewhere in the background, right between bland and boring. But not anymore, my friends. This time it takes center stage, letting you know it's there with each deliciously charred bite.
Then there are the peaches and corn, all grilled to summertime sweet perfection. I figured that peaches are us northern hemisphere living folks version of mangos so they totally make sense here. Going local, yo! And the corn, well honestly I don't know what I was thinking, but it totally works.
I've kept the sauce on the light side so that all of the flavors can shine, rather than get muddled together.
I think that's what I love most about this Grilled Chicken Pad Thai … you can really taste every flavor. I find that when I eat pad Thai, whether at home or at a restaurant, all the flavors blend together into one single flavor. Delicious, sure, but also kind of boring.
These noodles here are anything but boring; every bite is a new surprise. There's bright mint and Thai basil, fresh lime, charred chicken, sweet corn and peaches, crunchy carrots and peppers and the odd tingle from a spicy chili.
Also, in true summertime style, these noodles are as delicious cold as they are hot. Don't heat up the leftovers … dig in straight from the fridge.
Or better yet, plan to serve them cold. Bring them to the beach, your friend's backyard BBQ party, or a picnic in the park. You can call it a Grilled Chicken Pad Thai Salad and everyone will call you Genius.
Remember to subscribe to THE ENDLESS MEAL'S NEWSLETTER for FREE to get healthy and delicious recipes each week + our cookbook!
Favorite Thai Recipes:
- Sticky Thai Peanut Chicken Wings
- Nourishing Thai Peanut Pomegranate Chicken
- Thai Chicken Curry Meatballs with Carrot Noodles
- Carrot Noodles with Thai Peanut Sauce
- Thai Noodle Salad with Feta Peanut Sauce
Summer Peach and Grilled Chicken Pad Thai
If you love this recipe as much as we do, let us know with a 5-star rating!
- ¼ cup low sodium soy sauce, gluten-free, if needed
- ¼ cup honey
- 2 tablespoons each: rice vinegar, fish sauce, and sesame oil
- 1 tablespoon sambal oelek
- Juice from 2 limes
- 2 cloves garlic, grated on a Microplane or very finely minced
- 6 boneless skinless chicken thighs
- 1 cob corn
- 1 peach, cut into 8 slices
- 1 teaspoon oil
The Pad Thai
- 12 ounces rice noodles
- 1 tablespoon oil
- 1 tablespoon finely chopped ginger
- 2 bell peppers, thinly sliced
- 1 large carrot, cut into matchsticks
- 4 cups bean sprouts
- 2 eggs, whisked
- ½ cup chopped Thai basil
- ¼ cup chopped mint
- Peanuts, cilantro, lime, chilis, and sesame seeds, to serve
- 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.¼ cup low sodium soy sauce, ¼ cup honey, 2 tablespoons each: rice vinegar, fish sauce, and sesame oil, 1 tablespoon sambal oelek, Juice from 2 limes, 2 cloves garlic, 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 peach, 1 teaspoon 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 well under running water. Heat the oil over medium-high heat in the same pot you used to cook the noodles. 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 cooked and then add the remaining sauce, the noodles, chicken, corn, Thai basil, and mint to the pot and stir well with a pair of tongs.12 ounces rice noodles, 1 tablespoon finely chopped ginger, 2 bell peppers, 1 large carrot, 4 cups bean sprouts, 2 eggs, ½ cup chopped Thai basil, ¼ cup chopped mint, 1 tablespoon oil
- Serve with any or all of the toppings.Peanuts, cilantro, lime, chilis, and sesame seeds, to serve