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Grilled Pad Thai on a gray plate
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5 from 1 vote

Grilled Pad Thai

Take your favorite take out dish outside by making Grilled Pad Thai. Grilling the chicken makes it extra delicious. 
Prep Time10 minutes
Cook Time35 minutes
Course: Main Course
Cuisine: Thai
Servings: 4
Author: Christie Vanover

Ingredients

  • 8 oz rice noodles

Pad Thai Sauce

  • 1/4 cup fish sauce
  • 1/4 cup tamarind paste
  • 2 tbsp coconut palm sugar
  • 1 tbsp lime juice
  • 1 tbsp rice wine vinegar
  • 2 tsp sriracha sauce optional

Remaining Ingredients

  • 4 boneless, skinless chicken thighs
  • 2 tbsp canola oil divided
  • 1 tbsp shallots minced
  • 2 cloves garlic minced
  • 2 eggs
  • 1 cup fresh bean sprouts
  • 3 green onions sliced
  • 1/4 cup peanuts chopped
  • 4 lime wedges

Instructions

  • Prep the noodles. Place the rice noodles in a large bowl. Cover with warm water. Let soak while you prepare the rest of the dish. 
  • Make the sauce. Combine sauce ingredients. Marinate the chicken in the sauce for 30 minutes.
  • Grill the chicken. Heat the grill to medium-high heat. Save the marinade. Grill the chicken for 5 minutes per side. Remove the chicken from the grill. Let is rest 10 minutes then chop.
  • Cook the aromatics and noodles. Increase the grill heat to high. Place a grill-proof large skillet on the grill. Heat 1 tablespoon of oil in the skillet. Saute the shallots for 30 seconds. Saute the garlic for 30 seconds. Remove the noodles from the soaking water and add to the pan. Saute to coat.
  • Cook the eggs. Push the noodles to the side. Add the other tablespoon of oil to the open area of the pan. Crack the eggs into the skillet. Let them cook for about 1 minute and then fold into the noodles.
  • Add the chicken to the pan along with the reserved marinade. Toss and cook until the noodles are coated, about 2 minutes.
  • Steam the veggies. Spread the noodles evenly across the skillet. Add half of the bean sprouts, green onions and peanuts to the center. Fold the noodles over the vegetables to steam them. Cook for 30-60 seconds, and then give everything a final toss.
  • Serve. Transfer to a plate, and serve with the remaining fresh bean sprouts, green onions, peanuts and lime wedges.

Nutrition

Calories: 521kcal | Carbohydrates: 65g | Protein: 31g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 1447mg | Potassium: 585mg | Fiber: 3g | Sugar: 11g | Vitamin A: 259IU | Vitamin C: 14mg | Calcium: 75mg | Iron: 3mg