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!
Ingredients
The Sauce
¼cupEACH: honey, lime juice, and low-sodium soy sauce, gluten-free, if needed
2tablespoonsEACH: rice vinegar, fish sauce, and sesame oil
1tablespoonsambal oelek, or hot sauce
2clovesgarlic, finely minced
The Grill
6boneless, skinless chicken thighs
1cobcorn
1mediumpeach, cut into 8 slices
1tablespoonoil
The Pad Thai
10ouncesrice noodles
1tablespoonoil
1tablespoonfinely chopped ginger
2bell peppers, thinly sliced
1largecarrot, cut into matchsticks
4cupsbean sprouts
2eggs, whisked
½cupchopped Thai basil
¼cupchopped mint
Peanuts, cilantro, lime, chilis, and sesame seeds, to serve
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.
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