This gai pad med mamuang recipe is a classic dish that was a big hit at my Thai restaurant. Make Thai cashew chicken in under 30 minutes with crisp vegetables and a savory, mildly spicy stir-fry sauce the whole family will love!
For more easy chicken stir-fry recipes, try pad krapow chicken and pad priew wan.
What to know before cooking
Pad med mamuang is a classic Thai stir-fry made with protein, crunchy cashew nuts, and vegetables. It’s tossed in a savory, slightly sweet, and mildly spicy sauce made with oyster sauce, soy sauce, and chili paste.
You might also know it as pad himmapan, which is just another name for the same dish, meaning Thai stir-fry with cashew nuts.
My version uses chicken because that was always our takeout favorite, along with pepper chicken. I like to make the chicken crispy using a light tempura batter (the kids love it!), but you can skip that step if you want to keep things light and healthy.
Before serving, taste the sauce and adjust it to your liking. Some people prefer it sweeter, while others like it saltier or spicier. Just add a little extra sugar, chili, or soy sauce to make it perfect for you.
Ingredient notes and substitutes
Here are ingredient tips and step-by-step images to guide you through the recipe. Or, if you’re ready to get started, just scroll straight to the recipe card!
- Chicken (1 3/4 cup) – Use thinly sliced chicken breast or thighs.
- Crispy flour (optional, 1/3 cup) – Use tempura flour or cornstarch to give the chicken a light, crunchy coating.
- Vegetables – I used onion, bell peppers, and green onions, but feel free to add carrots, baby corn, or whatever stir-fry veggies you love.
- Garlic (3 cloves)
- Thai chili paste (2 tbsp) – Use my homemade nam prik pao or store-bought from your local Asian grocery store or Amazon.
- Light soy sauce (1 1/2 tbsp) – Adds saltiness and depth. I always use Healthy Boy Brand. Golden Mountain Sauce is a great substitute.
- Oyster sauce (2 tbsp) – Brings a savory and slightly sweet flavor.
- Water (3 tbsp)
- White sugar (1 tbsp)
- Cashews (1/2 cup) – Use roasted cashew nuts for a deeper, nuttier flavor.
- Oil (2 tbsp) – Choose a neutral oil with a high smoke point, like vegetable oil or canola oil.
- Thai chili flakes (optional) – Add a little or a lot, depending on your spice level. You can also use fresh Thai chilies instead.
How to make Thai cashew chicken
Step 1: Toss the bite-sized pieces of chicken with tempura flour until evenly coated.
Step 2: Heat a generous amount of oil in a large wok over medium heat. Add the chicken and fry until golden brown, separating the pieces as needed with a spatula. Remove and let drain. Briefly fry dried chilies (optional) in the same oil for 10 seconds, then set aside.
Step 3: Place a different pan over medium heat and add the 2 tablespoons of oil. Add minced garlic and sauté until golden and fragrant.
Step 4: Stir in Thai chili paste, oyster sauce, light soy sauce, white sugar, and water. Mix everything until the pad med mamuang sauce is smooth and well combined.
Step 5: Add sliced onions and bell peppers to the sauce. Stir-fry for 2–3 minutes or until just softened.
Step 6: Add the fried chicken, cashew nuts, and dried chilies. Stir just enough to heat through without losing the crunch. Add the green onions at the very end and give it one final toss. Serve kai pad med mamuang hot with jasmine rice. Enjoy!
Storage instructions
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken slightly but stays flavorful.
- Freeze: You can freeze it, but the veggies may lose their crunch. Freeze in a sealed container for up to 1 month for best texture.
- Reheat: Reheat in a skillet or wok over medium heat with a splash of water to loosen the sauce. Avoid microwaving to keep the cashews crunchy.
More Thai chicken stir-fry recipes you’ll love
Now you can make this restaurant-quality authentic gai pad med mamuang recipe! Please leave a star rating and/or a comment below, and follow me on Facebook, Instagram, and Pinterest.
Gai Pad Med Mamuang (Thai Cashew Chicken Recipe)
Equipment
- Cutting board and sharp knife
- Mixing bowl
- Deep-frying pan or fryer
- Paper towels or colander
- Work or large frying pan
- spatula
Ingredients
- 1 3/4 cups chicken breast or thighs, bite-sized pieces
- 1/3 cup tempura flour, or cornstarch
- oil, as needed for deep-frying
- 2 tbsp oil, for stir-frying
- 3 cloves of garlic, minced
- 2 tbsp Thai chili paste
- 2 tbsp oyster sauce
- 1 1/2 tbsp light soy sauce
- 1 tbsp white sugar
- 3 tbsp water
- 1 onion, sliced
- 2 bell peppers, mixed colors, sliced
- 1/2 cup cashew nuts
- 6 stalks of green onions, cut into 1.5-inch sized pieces
- 2 dried chilies, optional, to taste
- red pepper flakes, optional, to taste
Instructions
- Heat oil as needed in a wok over medium heat. Fry the chicken until golden and crispy. Set aside on paper towels to drain, or use a colander. Quickly fry dried chilies for 10 seconds in the same oil, then remove and drain.
- In a clean wok, heat the 2 tbsp of oil and sauté the garlic until fragrant and golden.
- Add Thai chili paste, oyster sauce, light soy sauce, white sugar, and water. Stir well and let the sauce bubble slightly.
- Add bell peppers and onions. Stir-fry for 2–3 minutes or until just tender.
- Add back the fried chicken, cashews, and dried chilies. Stir to coat everything evenly in the sauce. Toss in green onions just before serving with jasmine rice. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- Feel free to customize with your favorite vegetables and protein, adjust the cooking time accordingly.
Love the recipe…best wishes from Bangladesh
Thank you so much!
Thank you. I hope you and your family will enjoy the recipe!
Ive eaten a dish similiar like this once in a Thai restaurant. Food from this recipe was so delicious, better than than the restaurant’s! Absolutely devine!
Great recipe that I will pass on the my family. Thank you!!
I’m glad you enjoyed the recipe, Jo! Thank you for your review.
Groene uien waar vindt ik deze ?
Dat is pijpajuin. Laat me weten hoe het was!
How was it?
Ive done this recipe a few times. I usually stir fry the veg before adding the sauce. I use Sun Lee Pantai chili paste with soya bean oil for the Chili paste ingredient.
Great to hear you’re trying different variations!
Really great flavor. I doubled the sauce and it was great.
Thank you so much for leaving a comment! Glad you enjoyed the recipe.
Fab recipe & so easy to follow. Thank you
Thanks a lot, Kelly!
I have used this twice…once with chicken & another with prawns… both were delicious! I have used different veggies as well & each time it was so yummy! I would totally recommend this recipe!
Hey Kelly, thank you so much for trying and liking the recipe!
This is a really nice recipe. Comparatively easy to prepare and, delightful flavours with the crunch of the tempura coated chicken and roasted cashews.
Thanks so much!