Gai Pad Med Mamuang Recipe (Thai Cashew Chicken)
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here .
This gai pad med mamuang recipe is ready in under 30 minutes and combines crispy chicken, crunchy cashews, colorful vegetables, and a savory stir-fry sauce into one easy meal. It’s perfect for busy weeknights and always a hit with the whole family.
What is pad med mamuang?
Gai pad med mamuang (ไก่ผัดเม็ดมะม่วงหิมพานต์), or Thai cashew chicken, is a Thai stir-fry made with chicken, roasted cashews, onions, bell peppers, and a savory sauce of oyster sauce, soy sauce, and Thai chili paste.
The dish is only mildly spicy. The roasted cashews add signature crunch, while the Thai chili paste gives the sauce its slightly sweet, smoky flavor.
You might also see it called pad himmapan, but it’s the same dish under a shorter name.
If you’ve already made Thai basil chicken (pad kra pao), you’ll notice this stir-fry is much milder and has a completely different texture thanks to the roasted cashews.
Praew’s cooking tips
After making this dish countless times in my Thai restaurant, these are the little things I always pay attention to:
Praew ♡
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
- Chicken: I usually make this with chicken breast because it stays nice and crispy after frying, but chicken thighs are a great choice if you prefer juicier meat. Whichever you use, try to cut the pieces into similar sizes so they cook evenly.
- Tempura flour (optional): A thin coating gives the chicken a light crunch that holds up well after it’s tossed in the sauce. If you prefer a lighter version, skip it and stir-fry the chicken instead.
- Roasted cashews: Raw cashews don’t have the same nutty flavor, and they won’t give you that signature crunch that makes gai pad med mamuang so good.
- Onion: I like to keep the onion a little crisp instead of cooking it until it’s completely soft.
- Bell peppers: I usually use a mix of red, yellow, and green bell peppers.
- Green onions: I always add these right at the end. They only need a few seconds in the wok to stay bright and fresh.
- Fresh garlic: Fresh garlic gives the sauce its aromatic base and makes a huge difference in the final flavor.
- Thai chili paste (nam prik pao): Gives the sauce its signature sweet, smoky flavor. If you have some left over, you can also use it to make my gai pad prik pao.
- Light soy sauce: I use Healthy Boy Brand, but any good-quality light soy sauce will work.
- Oyster sauce: Oyster sauce gives the stir-fry its rich, savory flavor. Without it, the sauce tastes noticeably flatter.
- Sugar: It rounds out the salty sauces and gives the dish a gentle sweetness.
- Water: It helps the stir-fry sauce coat the chicken instead of becoming too thick.
- Neutral oil: Since this recipe cooks over fairly high heat, use a neutral oil with a high smoke point like vegetable or canola oil.
- Dried chilies (optional): I add dried chilies for extra aroma and heat, but I leave them out when I’m cooking for kids. The dish is still full of flavor without them.
How to make Thai cashew chicken
1: Coat the chicken. Pat the chicken dry with paper towels, then toss it with the tempura flour until every piece is lightly coated. Shake off any excess flour so the coating stays thin and crispy instead of heavy.
2: Fry the chicken. Fill a deep pan with enough oil to cover the chicken pieces and heat it over medium heat. Fry the chicken in batches until golden brown and cooked through. Don’t overcrowd the pan. Transfer the chicken to a paper towel-lined plate.
If using dried chilies, fry them in the same oil for about 10 seconds, then remove immediately.
3: Sauté the garlic. Place a clean wok over medium heat. Add 2 tbsp of oil and stir-fry the garlic until fragrant.
4: Build the sauce. Stir in the Thai chili paste, oyster sauce, light soy sauce, sugar, and water, mixing until the sauce is smooth and well combined.
5: Cook the vegetables. Add the onions and bell peppers and stir-fry for 2–3 minutes. I like them to stay slightly crisp, so don’t cook them until they’re soft.
6: Finish the stir-fry. Return the crispy chicken to the wok along with the roasted cashews and fried dried chilies. Toss everything together until the chicken is evenly coated in the sauce. Stir in the green onions during the last few seconds of cooking, then serve immediately with steamed jasmine rice.
How to store & reheat leftovers
- Refrigerate: Let the stir-fry cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
- Freeze: You can freeze it for up to 2 months, but I don’t usually recommend it. The vegetables soften, and the cashews lose their crunch after thawing.
- Reheat: Warm it in a wok or skillet over medium heat until heated through. If the sauce has thickened in the fridge, add a splash of water to loosen it. Avoid microwaving.
%20at%20home%20in%20under%2030%20minutes!%20This%20easy%20Thai%20dinner%20recipe%20combines%20crispy%20chicken,%20roasted%20cashews,%20colorful%20bell%20peppers,%20onions,%20and%20a%20savory%20stir-fry%20sauce%20for%20a%20meal%20that's%20perfect%20for%20busy%20weeknights.%20Learn%20how%20to%20make%20this%20popular%20Thai%20restaurant%20favorite%20with%20simple%20ingredients%20and%20step-by-step%20instructions.){kind=link}
Gai Pad Med Mamuang (Thai Cashew Chicken Recipe)
Equipment
- cutting board and knife
- Mixing bowl
- Deep-frying pan or fryer
- Colander
- Work or large frying pan
- spatula
Ingredients
- 1 ¾ cups chicken breast or thighs, cut into bite-sized pieces
- ⅓ cup tempura flour, or cornstarch
- oil, as needed for deep-frying
- 2 dried chilies, optional
- 2 tbsp oil, for stir-frying
- 3 cloves of garlic, minced
- 2 tbsp Thai chili paste
- 2 tbsp oyster sauce
- 1 ½ tbsp light soy sauce
- 1 tbsp white sugar
- 3 tbsp water
- 1 onion, sliced
- 2 bell peppers, mixed colors, sliced
- ½ cup cashew nuts
- 6 stalks of green onions, cut into 1.5-inch sized pieces
Instructions
- Toss the chicken with the tempura flour until lightly coated.
- Fill a deep pan with enough oil to cover the chicken pieces and heat over medium heat. Fry the chicken in batches until golden brown and cooked through. Transfer to a paper towel-lined plate. If using dried chilies, fry them for about 10 seconds and set aside.
- Heat 2 tablespoons of oil in a wok or large skillet over medium heat. Add the garlic and stir-fry until fragrant.
- Stir in the Thai chili paste, oyster sauce, light soy sauce, sugar, and water until well combined.
- Add the onion and bell peppers and stir-fry for 2–3 minutes until just tender.
- Return the chicken to the wok and add the roasted cashews and fried dried chilies. Toss until everything is evenly coated in the sauce, then stir in the green onions.
- Serve immediately with steamed jasmine rice.
Video
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!
👍
a really great recipe… super quick and absolutely delicious.
I double roasted the cashews for an extra nutty hit and added a few extra vegetables into the mix.
we loved it
Thanks so much for the share.
Thanks a lot for the wonderful comment!
Perfect, we love it.
Thanks!
This is a great authentic Thai recipe. I love the chicken cashew nut in Savoey Bangkok. This recipe is more intense and lots of aroy!. Thank you for sharing.
Thank you so much!