Authentic Stir-Fried Cashew Nuts with Chicken (Chicken & Vegan Options)
- Praphasri Panphasom
- Jun 20
- 2 min read
Stir-Fried Cashew Nuts with Chicken (Gai Pad Med Mamuang) is an absolute crowd-pleaser. It is a classic Thai stir-fry known for its perfect balance of sweet, savory, and nutty flavors. Mildly spicy and incredibly aromatic, this dish features tender meat (or tofu) tossed with crunchy roasted cashews and fresh vegetables in a rich chili jam sauce.
Whether you are cooking the traditional chicken version or looking for a delicious plant-based vegan option, this quick and easy recipe will bring the authentic taste of Thai restaurants right to your dining table!
Ingredients (Serves 1)
Choose Your Protein:
For Chicken Version: 60 g sliced chicken
For Vegan Version: 80 g firm cubed tofu (or plant-based chicken)
Aromatics & Vegetables:
For Chicken Version: 1 tbsp chopped garlic
For Vegan Version: 1 tbsp chopped garlic (or garlic oil for strict vegans)
40 g onion
40 g carrot
1 baby corn
40 g wood ear mushrooms
60 g cashew nuts
1 spring onion, cut into pieces
1 large dried red chili (optional)
The Cooking Base:
1 tbsp cooking oil
Choose Your Seasoning:
For Chicken Version: 1/2 tsp sugar, 1 tbsp fish sauce, 1/2 tbsp oyster sauce, 1 tsp roasted chili paste in oil (chili jam), 1/4 cup water or stock
For Vegan Version: 1/2 tsp sugar, 1 tbsp light soy sauce, 1/2 tbsp vegan mushroom sauce, 1 tsp vegan chili paste, 1/4 cup water or vegetable stock
Step-by-Step Instructions
(Note: The cooking method is the same whether you are using chicken or the vegan tofu alternative).
Aromatics: Heat the cooking oil in a wok over low heat. Add the garlic and cashew nuts. Stir until the cashews turn golden brown.
Cook protein: Add the chicken (or tofu) and stir-fry until fully cooked (or until the edges brown for tofu).
Add vegetables: Pour in the water or stock, then increase the heat to medium. Add the carrot, baby corn, onion, and wood ear mushrooms.
Season: Add sugar, roasted chili paste (or vegan paste), fish sauce (or soy sauce), and oyster sauce (or mushroom sauce). Stir well for about 2 minutes.
Finish: Finally, add the spring onion and dried red chili. Turn the heat to high and stir-fry for another 15 seconds before serving.
Master the Art of Thai Wok Cooking in Chiang Mai
The secret to a perfect Stir-Fried Cashew Nut dish is managing your wok's heat to keep the vegetables crisp and the cashews perfectly toasted. Want to learn more wok techniques directly from Thai chefs?
Join us at Cookventure Home Cooking Studio! We offer immersive [Thai cooking classes] right in the heart of Chiang Mai. For digital nomads planning to make Thailand their home, our certified [long-term culinary programs] are the perfect way to master Thai cuisine while securing your 5-year Destination Thailand Visa (DTV) under the Soft Power category.
