Let’s Cook: Gai Pad Med Mamuang (Stir-Fried Cashew Chicken)

I’m kind of obsessed with cashews. Whenever there is a bowl of mixed nuts in front of me, those are the only nut I eat. When I go to the grocery store and allow myself to splurge on the bulk nut section, always cashews. When I make brownies or cookies that call for walnuts or pecans, I always substitute for, you guessed it, the cashews. Needless to say, this is a recipe I love! Who doesn’t enjoy sweet tender chicken, savory sauce, and the added crunch of the best nut ever?

This was another fairly easy recipe for me to throw together. I was able to snap a few shots, which means it definitely wasn’t overwhelming like the Spring Rolls here! I did forget to add the spring onions at the end (I substituted Chinese chives).

I also would probably have added a bit more seasoning. I’m not good at taste testing before I plate so sometimes I realize it would have been better with a little more fish sauce, a little less sugar, etc, after it’s too late to make any changes. I’m sure I’ll get better at this but this was one of the issues I had with this particular recipe. Specifically, I would have added more fish sauce.

So, if you’re ready for an easy recipe of chicken, tasty vegetables, and the crunchy awesomeness of cashews, gives this one a try! You won’t be disappointed.

Gai Pad Med Mamuang - Stir-Fried Cashew Chicken

  • Servings: 2
  • Difficulty: intermediate
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Gai Pad Med Mamuang from my Thailand kitchen
Gai Pad Med Mamuang from my Thailand kitchen

  • 70g (3 ounces) chicken (or tofu), thinly sliced
  • 1 TBSP cashew nuts (yeah right, go for 2 … or heck, even 3!!)
  • 30g (1 ounce) baby corn (or carrots), thinly sliced
  • 1/2 onion, quartered and separated
  • 30 g (1 ounce) ear mushrooms, think sliced (see notes)
  • 10 g spring onion, cut into 3 cm length
  • 1 bell chili (or red diced chili)
  • 1 TBSP garlic, chopped
  • 1.5 TBSP palm oil (vegetable or canola works too!)
  • 1/2 tsp palm sugar (or white)
  • 1 TBSP oyster sauce (or mushroom sauce)
  • 1/2 TBSP fish cause (or soy sauce)
  • 1/4 cup water


  • Mushrooms: use whatever kind you want but ear mushrooms (big dark flat mushrooms) work well.
  • Bell Chili: Not sure what this is. I’ll do some research and get back to you!
  • Vegetables: They say baby corn OR carrots. Why not both?!

Preparation: In my opinion, it is always important to prep and separate all your ingredients prior to cooking since many recipes (this one included) cook very fast and can get easily overwhelming for a beginning cook (like me!).

How to separate ingredients:

  • Plate One: Garlic and Spring Onions (I used Chinese Chives). These are your first and last ingredients.
  • Plate Two: Your choice of meat. I used chicken.
  • Plate Three: This plate is all of your vegetables that are added at the same time. It’s easy just to tip the plate right in!
  • Tabletop: All of your seasonings should be readily available on your counter.


  1. Place oil in pan with garlic. Fry until fragrant, stirring frequently. Do not let garlic burn!
  2. Add chicken and stir until cooked.
  3. Add cashew nuts and stir until lightly golden.
  4. Add baby corn, large onions, ear mushrooms, red diced chili, and stir well.
  5. Add water and season with sugar, oyster cause, fish sauce; stir again.
  6. Add spring onion and mix well. Turn off heat.


  • Just from reading this recipe, I might recommend adding the cashew nuts halfway through cooking up the chicken. I feel as though the chicken might get a little over cooked while waiting for the cashews to brown. Just a thought.

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