Blackstone Pad Thai

Pad Thai thrives on intense, even heat that is why making it on the Blackstone Griddle is a great choice! Your Blackstone griddle delivers the perfect searing surface area, letting rice noodles char lightly, eggs scramble perfectly, and the delicious sauce combines everything together.

Whether you’re feeding a crowd outdoors or craving takeout vibes at home, this flat-top method keeps the noodles springy and the veggies crisp. You can even cook in a large wok too! Make sure to also check out these Hibachi Recipes.

What is Pad Thai?

This popular Thai stir-fry noodle dish combines the flavor of sweet, savory, and sour flavors. It is made with thai noodles, bean sprouts, eggs, and with your favorite protein such as chicken, shrimp or tofu.

It is quickly cooked on a hot surface in a flavorful Pad Thai sauce that combines the ingredients all together.

Ingredients

• Chicken Breasts – Cut into bite size pieces
• Salt and Black Pepper – Simple spices for a delicious flavor
• Peanut Oil – Use oil of your choice
• Minced Garlic – You can also use garlic powder
• Shallots – Finely diced to cook evenly and quickly
• Eggs – Whisk together large eggs
• Rice Noodles  – You should be able to find in the Asian section at the grocery tore
• Lime – We love the flavor of fresh lime it gives to this chicken pad thai
• Bean Sprouts – Delicious veggie addition
• Rice Wine Vinegar – See The Best Substitutes for Rice Vinegar
• Soy Sauce – You can also use coconut aminos
• Fish Sauce – You can also use oyster sauce
• Brown Sugar – Adds a hint of sweetness
• Sriracha Sauce – Added for a hint a spicy flavor
• For Serving – Chopped Peanuts and Thai Basil  

Scroll to the recipe card for the full recipe details.

How to Make Pad Thai on the Blackstone Griddle

Step 1 – Cook the rice noodles to al dente based on the package instructions. Rinse with cold water to stop them from cooking and set aside. 

Step 2 – Preheat a Blackstone grill over medium high heat. Add 1 Tablespoon of the oil onto the grill. Once the oil is heated through, add the chicken to the grill. Season it with salt and pepper.  Cook the chicken for 3-4 minutes per side until browned and the chicken is cooking through with a spatula.

Step 3 – While the chicken is cooking, whisk the eggs in a small bowl and whisk the sauce ingredients together in a separate bowl. Set both aside.  

Step 4 – Add the garlic and cook for 1 minute until you can start to smell the garlic. (Do not add the garlic to the grill with the shallots or it could burn). 

Step 5 – Toss the cooked chicken with the shallots and garlic.  

Step 6 – Stir in the cooked noodles and approximately half of the sauce mixture.  

Step 7 – While the noodles and sauce are cooking, add the eggs to the grill next to them and scramble them until cooked through. Mix the cooked eggs into the noodles and chicken mixture.  

Step 8 – Stir in the remaining sauce and bean spouts. Squeeze the lime juice on top. Sauté for a few minutes, tossing constantly, until the sauce is coating all the ingredients and everything is heated through. 

Step 9 – Remove from the griddle and serve topped with the chopped peanuts, basil and fresh cilantro. Enjoy!  

Pro Tips

• Stage Ingredients – Prepare all the ingredients and have them close to the griddle before cooking as this meal cooks quickly. 
• Cooking Oil – I love using peanut oil for this recipe but you can use any oil with a high smoke point. Avocado or olive oil would work as well. 
• Green Onions – You can top with diced green onions instead of Thai Basil if you prefer.  
• Stovetop Cooking – This recipe can easily be made in a large wok or pan if you do not have a Blackstone Griddle.

Flavor Variations

• Spicy – The Sriracha sauce adds a bit of heat for this recipe. Use half of the amount or omit it if you are sensitive to spice. You can also add more if you prefer it to be more spicy.
• Vegetables – Feel free to add in more fresh veggies for even more flavor. Stir-fry in snow peas, bell peppers, shredded carrots, broccoli or zucchini noodles.