Gai Pad Med Mamuang (Thai Cashew Chicken Recipe)
We used this gai pad med mamuang recipe at my Thai restaurant—easy Thai cashew chicken with a tasty sauce, ready in under 30 minutes!
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.
Calories: 351kcal | Carbohydrates: 18g | Protein: 17g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 677mg | Potassium: 426mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1508IU | Vitamin C: 62mg | Calcium: 33mg | Iron: 2mg