Blackstone Pad Thai comes together in about 15 minutes for a fast, flavorful meal. Tender chicken, rice noodles and crisp vegetables are tossed in a bright, balanced sauce on a hot flat top for a restaurant-style result at home.
Pad Thai benefits from intense, even heat, which makes a Blackstone griddle an excellent choice. The griddle sears the rice noodles, cooks eggs quickly, and helps the sauce evenly coat every bite. If you don’t have a griddle, a large wok or heavy skillet works well too.
Whether you’re cooking outdoors for a crowd or recreating takeout at home, this flat-top method keeps the noodles springy and the veggies crisp.
What’s in this post: Blackstone Pad Thai
- What is Pad Thai?
- Ingredients
- How to Make Pad Thai on the Blackstone Griddle
- Blackstone Pad Thai Recipe
- Pro Tips
- Flavor Variations
- FAQ’s
What is Pad Thai?
Pad Thai is a popular Thai stir-fried noodle dish that balances sweet, savory and sour flavors. Traditional elements include rice noodles, eggs, bean sprouts and a protein such as chicken, shrimp or tofu. A tangy sauce brings everything together over high heat for a quick, satisfying meal.
Ingredients
- Chicken Breasts – Cut into bite-size pieces
- Salt and Black Pepper – Simple seasoning
- Peanut Oil – Or another high smoke point oil
- Minced Garlic – Fresh preferred
- Shallots – Finely diced
- Eggs – Whisked
- Rice Noodles – Found in most grocery store Asian aisles
- Lime – Freshly squeezed for brightness
- Bean Sprouts – For crunch
- Rice Wine Vinegar
- Soy Sauce – Or coconut aminos
- Fish Sauce – Or oyster sauce as an alternative
- Brown Sugar – For balanced sweetness
- Sriracha Sauce – Optional heat
- For Serving – Chopped peanuts and Thai basil (or green onions)
Scroll to the recipe card for exact measurements and full instructions.
How to Make Pad Thai on the Blackstone Griddle
Step 1 – Cook the rice noodles to al dente following package directions. Rinse with cold water to stop the cooking and set aside.
Step 2 – Preheat the griddle over medium-high. Add 1 tablespoon oil and when hot, add the chicken. Season with salt and pepper and cook 3–4 minutes per side until cooked through and browned.
Step 3 – While the chicken cooks, whisk the eggs and combine the sauce ingredients in a separate bowl. Set both aside.
Step 4 – Add another tablespoon of oil to the griddle, cook the shallots until they soften and begin to caramelize, then add the garlic and cook about 1 minute until fragrant.
Step 5 – Toss the cooked chicken with the shallots and garlic.
Step 6 – Add the cooked noodles and about half of the sauce. Toss to combine so the noodles begin to absorb the sauce.
Step 7 – Scramble the eggs on the griddle until cooked, then mix them into the noodle and chicken mixture.
Step 8 – Stir in the remaining sauce and bean sprouts. Squeeze fresh lime over the top and sauté, tossing constantly for a few minutes until everything is well coated and heated through.
Step 9 – Remove from the griddle and serve topped with chopped peanuts, Thai basil or green onions, and fresh cilantro if desired. Enjoy!
Blackstone Pad Thai
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
- 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 Tablespoon Sriracha Sauce
For Serving:
- Chopped Peanuts
- Thai Basil, chopped (or green onions)
Instructions
- Cook rice noodles to al dente per package instructions, rinse with cold water and set aside.
- Preheat a Blackstone griddle to medium-high heat.
- Add 1 tablespoon oil and heat, then add seasoned chicken. Cook 3–4 minutes per side until browned and cooked through.
- While the chicken cooks, whisk eggs and mix the sauce ingredients in a separate bowl.
- Move the chicken to a cooler area of the griddle or remove it if you don’t have a cool zone.
- Add the remaining oil and cook the shallots until soft and slightly caramelized. Add garlic and cook about 1 minute until fragrant.
- Toss the chicken with the shallots and garlic, then stir in the cooked noodles and about half the sauce.
- Scramble the eggs on the griddle, then mix them into the noodle and chicken mixture.
- Stir in the remaining sauce and bean sprouts. Squeeze lime on top, then sauté while tossing constantly until everything is well coated and heated through.
- Remove from the griddle and serve topped with chopped peanuts and basil. Enjoy!
Recipe Notes
Use a high smoke point oil like peanut, avocado or refined olive oil for best results.
Swap chicken for shrimp or tofu if preferred.
Adjust Sriracha to control the heat or omit for a milder dish.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Pro Tips
- Stage Ingredients – Prep everything in advance and keep it near the griddle since the dish cooks quickly.
- Cooking Oil – Use a high smoke point oil (peanut, avocado or refined olive oil).
- Green Onions – Substitute diced green onions if you don’t have Thai basil.
- Stovetop Cooking – Use a large wok or heavy skillet if you don’t have a griddle.
Flavor Variations
- Spicy – Adjust the Sriracha to taste or omit it if you prefer milder flavors.
- Vegetables – Add snow peas, bell peppers, shredded carrots, broccoli or zucchini noodles for extra texture and nutrition.
FAQ’s
Yes. This recipe adapts easily to shrimp, tofu or other proteins.
Keep leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet or microwave until warmed through.
Freezing is not recommended because the rice noodles can become mushy when thawed.
More Easy Asian Recipes
Hibachi Noodles
Hibachi Vegetables
Ground Chicken Fried Rice
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