Grilled Chicken Pad Thai Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender rice noodles in a zesty sauce topped with grilled chicken, fresh vegetables, corn, peaches, and peanuts. A light, flavorful summer meal combining sweet, savory, and spicy notes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
- 6 boneless, skinless chicken thighs
- 1 cob corn
- 1 medium peach (cut into 8 slices)
- 1 tablespoon oil
- 10 ounces rice noodles
- 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)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 20m
- Sodium
- 1700mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1164mg
- Calcium
- 97mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 1700MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.