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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. | theendlessmeal.com

Summer Peach and Grilled Chicken Pad Thai

  • Author: Kristen Stevens
  • Prep Time: 35 mins
  • Cook Time: 20 mins
  • Total Time: 55 mins
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Grill
  • Cuisine: Thai

Description

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.


Scale

Ingredients

THE SAUCE:

  • 1/4 cup low sodium soy sauce (gluten-free, if needed)
  • 1/4 cup honey
  • 2 tablespoons each: rice vinegar, fish sauce, and sesame oil
  • 1 tablespoon sambal oelek
  • Juice from 2 limes
  • 2 garlic cloves, grated on a Microplane or very finely minced

THE GRILL:

  • 6 boneless, skinless chicken thighs
  • 1 cob of corn
  • 1 large 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
  • 1/2 cup chopped Thai basil
  • 1/4 cup chopped mint
  • Peanuts, cilantro, lime, chilis, and sesame seeds, to serve

Instructions

  1. In a medium-sized bowl, whisk all of the sauce ingredients. Place the chicken thighs in a bowl and pour in 1/4 cup of the sauce. Let the chicken marinate for 30 minutes (or up to 8 hours) in your fridge.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with any or all of the toppings.

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