Blackstone Pad Thai
Blackstone Pad Thai cooks in about 15 minutes for a quick and easy meal idea! Tender chicken, noodles and veggies cooks in a delicious sauce on the Blackstone Griddle for a delicious meal idea.
Servings: 4
Calories: 628kcal
Ingredients
- 2 pounds Chicken Breasts cut into bite size pieces
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 Tablespoons Peanut Oil divided
- 4 cloves Garlic minced or 2 teaspoon Minced Garlic
- 2 Shallots finely diced
- 2 Large Eggs whisked
- 8 Ounces Rice Noodles
- 1 Lime
- 1 cup Bean Sprouts
For the Sauce:
- 1/4 cup Rice Wine Vinegar
- 1/3 cup Soy Sauce
- 3 Tablespoons Fish Sauce
- 2 Tablespoons Brown Sugar
- 1 Tablespoons Sriracha Sauce
For Serving:
- Chopped Peanuts
- Thai Basil chopped
Instructions
- Cook the rice noodles to al dente based on the package instructions. Rinse with cold water to stop them from cooking and set aside.
- 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.
- 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.
- Push the chicken to a cool side of the grill or remove from the grill if you don’t have a cool zone on your griddle.
- Add another tablespoon of oil to the Blackstone grill. Sauce the shallots in the oil until soft and they start to caramelize slightly.
- 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).
- Toss the cooked chicken with the shallots and garlic.
- Stir in the cooked noodles and approximately half of the sauce mixture.
- 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.
- 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.
- Remove from the griddle and serve topped with the chopped peanuts and basil. Enjoy!
Notes
Prepare all the ingredients and have them close to the griddle before cooking as this meal cooks quickly.
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.
This recipe can easily be made with shrimp or tofu instead of chicken if you prefer.
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 top with diced green onions instead of Thai Basil if you prefer.
Refrigerate any leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 628kcal | Carbohydrates: 61g | Protein: 57g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 227mg | Sodium: 2920mg | Potassium: 1092mg | Fiber: 3g | Sugar: 9g | Vitamin A: 210IU | Vitamin C: 15mg | Calcium: 70mg | Iron: 3mg
