Gai Pad Med Mamuang (Thai Cashew Chicken Recipe)

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Gai pad med mamuang, or Thai cashew chicken recipe, is a quick and easy stir-fry blending golden brown fried chicken and vegetables, glazed with a salty and slightly spicy stir-fry sauce. Served with fragrant jasmine rice, it’s the kind of street food that’s perfect for a simple weeknight dinner.

Gai pad med mamuang featuring stir-fried chicken, cashews, peppers, onions, and green onions.

After making this, try some of these other reader-favorite Thai chicken stir-fry recipes! The easy Thai garlic pepper chicken, sweet and sour pad priew wan, and this authentic pad krapow chicken recipe.

What is pad med mamuang

Pad med mamuang, a classic Thai dish, is an easy stir-fry featuring protein, crunchy cashews, and vegetables like bell peppers. Thai cashew stir-fry is commonly served with rice and beloved for its balance of mild flavors, making it a popular choice in Thai cuisine.

Gai pad med mamuang recipe

Every kid’s favorite Thai stir-fry is so easy to make at home with this authentic pad med ma muang recipe! It’s got that perfect balance of spicy yet mild flavors, perfect for both adults and kids to enjoy together.

The secret of the deliciousness in this recipe is the crispy-fried chicken and crunchy cashews, drenched in a dreamy stir-fry sauce.

It’s so good, you’ll want to have it on your weekly dinner rotation.

Crispy chicken held between chopsticks over a white dish with gai pad med mamuang.

In Thailand, this cashew chicken is known as “gai pad med mamuang” or “kai pad med mamuang”. “Gai” means chicken, “pad” is to stir-fry, “med” translates to seed, and “mamuang” means mango.

Don’t be tricked by the mango reference, “med mamuang” actually points to cashews, not mangoes.

Close-up of gai pad med mamuang featuring colorful bell peppers, crunchy chicken, dried chilies, onions, and more.

Some Thai stir-fries like pad see ew have Chinese influences, but Thai chicken cashew is a true original from Thai cuisine.

This recipe is full of crispy fried chicken, coated in light crispy flour, then deep-fried to golden brown perfection. The result is a crisp outside and a juicy, tender inside. That’s what makes this family recipe a classic.

Two white dishes with Thai cashew chicken stir-fry and white rice.

Why try this Thai cashew chicken recipe

Crispy fried chicken: The chicken is coated in crispy flour or cornflour, giving it a perfect, golden crunch you won’t be able to resist.
Highly customizable: You can toss in your favorite vegetables like cabbage, carrots, baby corn, or even broccolini. Swap out the chicken for other proteins like pork, beef, or even tofu and tone the spice up or down. You’re the chef!
Balanced flavors: Thai food is all about creating that perfect balance of flavors. This Thai cashew chicken recipe is the perfect balance of salty, sweet, and spicy.
Quick and easy: This easy Thai chicken stir-fry is perfect for busy weeknights, it’s a family meal everyone can enjoy. Simply lower the spice or omit the chilies altogether for the kids.
Super crunchy: Pad himmapan is a paradise for crunch lovers. There’s crispy chicken, crunchy cashews, and the snap of fresh veggies.

Another chicken cashew stir-fry you’ll love is chicken pineapple fried rice, it’s always a hit with the family!

Close-up of Thai chicken cashew featuring vegetables and fried chicken.

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.

Chicken – The chicken is coated in crispy flour, making each bite deliciously crunchy. For faster cooking and less cleanup, you can skip this, but I advise not to. Use chicken breast or chicken thighs for the best results.
Crispy flour – Crispy flour like cornstarch or tempura flour coats the fried chicken in a deliciously crispy layer.
Green onions – Adds a mild, onion-like flavor and crunch to the stir-fry. Feel free to garnish with freshly chopped green onions before serving.
Bell peppers – Use yellow, green, and red peppers for a pop of color. Slice them into chunks that are suited for stir-frying.
Onion – Slice them thinly, but not too small. You want them crunchy with a mild onion flavor that doesn’t overpower the other ingredients.
Garlic – A staple in Thai cooking and a fragrant base of many Asian stir-fry dishes.
Thai chili flakes (optional) – To add extra spice, adjust the quantity. You can use fresh chili peppers as a substitute.
Thai chili paste – Use my homemade nam prik pao or store-bought. If you’re not used to spicy flavors, use it sparingly.
Light soy sauce – Adds a salty and umami flavor. Golden mountain sauce can be used as a sub.
Oyster sauce – This thick sauce is a staple in many Southeast Asian cuisines, often used in stir-fries and marinades for its savory and slightly sweet flavor. Vegetarians can use a vegetarian oyster sauce alternative.
White sugar – White sugar balances the saltiness and spice from the other ingredients. It’s not about making it a sweet dish, but rather for achieving a flavor balance. Avoid brown sugar or palm sugar in this recipe.
Cashews – The key ingredient in this pad med mamuang recipe. Rich in healthy fats and high in protein. Tip: toast them slightly for a smoky flavor.
Water – A bit of water thins out the sauce and allows the flavors to meld together.
Oil – Use a neutral oil with high smoke point, like canola oil or vegetable oil.

All gai pad med mamuang ingredients can be sourced at Asian grocery stores.

Cooking instructions

Top-down view of minced garlic, sliced onions, sliced green onions, and sliced bell peppers in a bamboo dish.

1. Prep vegetables: Mince the garlic and slice onions, bell peppers, and green onions into bite-sized pieces.

Hand mixing chicken and crispy flour in a mixing bowl.

2. Prep chicken: Cut your chicken into bite-sized pieces and toss in crispy flour to coat.

Fried chicken and chilies in a colander.

3. Fry chicken: Preheat a generous amount of oil in a large wok or skillet over medium heat. Add the chicken to it, using a spatula to make sure the pieces don’t stick. Fry your chicken until golden brown, remove and set aside, letting excess oil leak. Fry dried chilies in the same oil for about 10 seconds.

4. Sauté garlic: Place a wok or skillet over medium heat and add oil. When the oil is hot, add minced garlic and sauté until golden and fragrant.

5. Stir-fry sauce: Add Thai chili paste, oyster sauce, light soy sauce, white sugar, and water. Stir until well mixed.

Close-up of pad med mamuang in a pan with a wooden spatula.

6. Firmer vegetables: Add bell peppers and onions, stir-fry them for 2–3 minutes, or until soft to your liking.

Pan with cashew chicken stir-fry, topped with green onions.

7. Finish and serve: Add your fried chicken with the cashew nuts and dried chilies. Give it a quick stir to make warm yet maintain the crunch. Lastly, add a sprinkle of green onions and stir. Serve immediately.

Kitchen tools

Here’s what you’ll need to make this recipe:

Paper towels or colander for draining excess oil
Deep-frying pan or deep fryer
Cutting board and sharp knife
Wok or large frying pan
Mixing bowl

Cooking tips and tricks

Batch fry the chicken: If you’re cooking for a crowd, don’t overcrowd your pan when deep-frying the chicken. Fry in batches for even heat distribution. The same goes for stir-frying.
Fresh ingredients: Use fresh vegetables, cashews, and chicken for the best flavor and crispiness.
Prep in advance: Stir-frying is best done at high pace, you won’t have time to measure and chop your ingredients as you go.
Taste as you go: A big part of cooking Thai food is tasting as you go. Taste your stir-fry sauce before serving and adjust seasonings if needed.

How to serve pad himmapan

Serve gai pad med mamuang with jasmine rice for dinner or lunch. Brown rice can be used for a healthier option.

Optional garnishes

Sesame seeds: For a nutty, crunchy addition, sprinkle some toasted sesame seeds on top before serving.
Green onions: Finely chop green onions and garnish before serving.

How to store

Kai pad med mamuang leftovers are best kept in an airtight container in the refrigerator. Consume within 3–4 days. Note that the crunchy textures might disappear over time.

Reheating instructions: Reheat in a pan on the stove-top over medium heat, stirring your leftovers until heated through. Optionally, add a splash of water if it seems too dry. Alternatively, simply reheat in the microwave until warm.

Freezing instructions: Store in the freezer in a freezer-safe container or bag. Defrost in the fridge overnight.

Frequently asked questions

Is it necessary to use crispy flour for the chicken?

It’s not necessary, but crispy frying the chicken makes this dish 10 times as good! Use a crispy flour like cornstarch or tempura flour.

Is gai pad med mamuang spicy?

Gai pad med mamuang can be as spicy or as mild as you like. The spiciness depends on the amount of chilies and chili paste you use. Feel free to adjust the heat.

Where was cashew chicken invented?

The concept of cashew chicken is believed to have Thai roots. However, there is also a popular American-Chinese version that was reportedly invented in America.

What to serve with cashew chicken?

Cashew chicken pairs well with steamed jasmine rice. If you’re looking for side-dishes, try a side of Thai cucumber salad or Thai fish cakes. As part of a larger meal, you can add fried rice, grilled pork skewers, or other Asian dishes.

What does cashew chicken taste like?

Cashew chicken is a delicious mix of slightly sweet, savory, and optionally spicy flavors. The chicken is tender, the cashews add a nutty flavor and delightful crunch, and the fresh vegetables are crisp.

Is this recipe gluten-free?

No, this recipe contains soy sauce and flour for coating chicken.

More Thai stir-fry recipes you’ll love

Gai pad nor mai (Thai chicken bamboo shoots stir-fry)
Kuay teow kua gai (Thai roasted chicken noodles)
Pad prik sod (Thai chili chicken stir-fry)
Gai pad prik pao (chicken chili paste stir-fry)
Green curry chicken stir-fry
Authentic chicken pad Thai

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