Recipe Thai Cashew Chicken, 'Gai Pad Med Mamuang Himaphan'
One of the more popular dishes on the menu in Thai restaurants in America but also Thailand. This recipe is time-consuming but the result is spot-on perfect. The finest cashews in the world are grown...
Keywords
- Thai
- recipe
- Thai Cashew Chicken
- 'Gai Pad Med Mamuang Himaphan'
- chicken
- chili pepper
- dried chili pepper
- white onion
- authentic
- thailand
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Cooking tools:
- Wok
- Skillet
- Stove
- Mixing bowl
- Plate
- Paper towel
- Serving platter
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spatula
- Spoon
- Can opener
Ingredients
- Chicken, Thinly Sliced
- Tapioca Flour
- Rice Wine (Various Brands Available in Stores or try our mirin)
- Golden Mountain Sauce
- Vegetable Oil
- Whole Dried Chile
- White or Yellow Onion, Diced (large dices work best)
- Red Bell Pepper, diced same as onion
- Water Chestnuts (Available in supermarkets, canned)
- Spring Onions, cut into 1
- White Vinegar
- Oyster Sauce
- Sriracha Sauce
- Thai Ketchup
- Sugar
- Light Soy Sauce
- Sesame Oil
- Salt
- Thai Pepper Powder
- Left Over From Frying Chile (see above)
- Water
- Cashew Nuts (more or less to suit your taste)
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