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!
Once you try this grilled chicken pad thai, there is no going back! We keep the flavors light and summery with sweet grilled peaches and corn, fresh herbs, and a bright pop of lime. It’s one of those meals that’s delicious hot or cold as a summer main course or picnic side dish.
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 and takes advantage of the seasonal produce and ingredients available in North America.
Ingredient notes
This grilled chicken pad Thai is full of seasonal vegetables and summer flavors. It has a longer ingredient list but the recipe comes together quickly.
- Low-sodium soy sauce : soy sauce is high in sodium so we opt for a low-sodium variety. Use gluten-free soy sauce or tamari if needed.
- Sambal oelek : sambal oelek is an Indonesian chili paste that’s spicy yet flavorful and can be found in the international section of most grocery stores. Sriracha makes a great substitute if that’s what you have on hand.
- Boneless-skinless chicken thighs : boneless skinless chicken breasts also work here.
- Corn on the cob + peaches : rub the corn and peaches with a bit of oil and grill them to sweet summertime perfection! When the corn cobs are cool enough to handle, you can slice the niblets off.
- Rice noodles : rice noodles (also called rice sticks) are a flat dried rice noodle traditionally used in pad Thai. You can also find them in the international section of most grocery stores.
- Thai basil : Thai basil is slightly spicy with an anise or licorice-like flavor. If you can’t find Thai basil, you can use regular basil.
- Pad thai sauce : honey, freshly squeezed lime juice, rice vinegar, fish sauce, sesame oil, and garlic.
- Other ingredients: oil, ginger, red bell pepper, carrots, bean sprouts, eggs, mint, peanuts, cilantro, lime, chilis, and sesame seeds.
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 .
Can I make this pad thai ahead of time?
Yep, it can be made up to 2 days ahead of time. You can either serve it cold or reheat it very slowly on the stovetop. When made ahead of time, the noodles will absorb the sauce but you can refresh the dish with a squeeze of lime, some fresh herbs, and chopped peanuts.
How long do leftovers keep?
Store any leftover pad thai in an airtight container in your fridge for up to 2 days. The noodles will soften but it will still taste delicious.
What are the best noodles to use for pad thai?
Pad thai noodles are long, flat, thin noodles ideally made in Thailand. They’re sometimes called ‘rice sticks’. Some varieties can be soaked in water instead of boiled so be sure check the package directions.
Is this pad thai spicy?
It’s not overly spicy but it has a little kick from the sambal oelek. If you love a bit of heat, feel free to add more or omit it for a less spicy (aka kid-friendly) version. A sprinkle of red pepper flakes before serving is another great way to add a bit of heat.
Grilled Chicken Pad Thai Recipe
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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
The Pad Thai
- ▢ 10 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)
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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More Thai noodle recipes
For more inspiration, check out all of my dinner ideas !
Best Thai Chicken Soup
Thai Chicken Peanut Noodles
Thai Peanut Noodle Salad
Mango Thai Noodle Salad with Sesame Ginger Dressing
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
The Pad Thai
- 10 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
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
