Photograph of the finished Pad med mamuang

Thailand · Gà xào hạt điều ớt khô Pad med mamuang

Pad med mamuang

30 min Hands-on time + 20 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 2.2 lb
  • Photograph of Cashews Cashews 9.9 oz
  • Photograph of Dried chillies Dried chillies 24
  • Photograph of Onion Onion 1.6
  • Photograph of Bell pepper Bell pepper 4
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Oyster sauce Oyster sauce ⅓ cup
  • Photograph of Cornstarch Cornstarch 2.1 oz
  • Photograph of Oil Oil 1 cups
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Marinate diced chicken breast with cornstarch and soy sauce for 20 minutes.
  2. 2 Roast the cashews in warm oil for 3 minutes, then remove them immediately. The cashews continue to cook using the residual heat, so they will be slightly undercooked.
  3. 3 Fry whole dried chilies in oil for 30 seconds, then remove them to keep them crispy.
  4. 4 Sauté the chicken over high heat for 4 minutes until golden brown on all sides.
  5. 5 Add the onions and bell peppers and stir-fry for 90 seconds, then season with oyster sauce mixed with cornstarch.
  6. 6 Turn off the heat and mix in the cashews and dried chili peppers; this will keep them crispy when served.
Start cooking