Thai Cashew Chicken, 'Gai Pad Med Mamuang Himaphan'

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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 in Thailand, mainly on the island of Phuket. Mamuang himaphan means cashew nut but there is an interesting translation. Himaphan's original meaning refers to the Garden of Eden, and the cashew nut looks like a small mango. The resulting pun can mean "mango of paradise", suggesting culinary heaven. We use regular refined white sugar for simplicity but you may use palm sugar for a more succulent flavor.

Ingredients - Step 1

1/2 lb chicken, thinly sliced
1 tablespoon tapioca flour
1 teaspoon rice wine (various brands available in stores or try our mirin)
1 tablespoon Golden Mountain Sauce

Method - Step 1

Toss chicken with tapioca flour, rice wine and Golden Mountain sauce, and marinade for 10 minutes or a bit longer.

Ingredients - Step 2

3/4 cup vegetable oil
1/2 cup whole dried chile
1/4 cup white or yellow onion, diced (large dices work best)
1/4 cup red bell pepper, diced same as onion
1/2 cup water chestnuts (available in supermarkets, canned)
3 spring onions, cut into 1 inch pieces

Method - Step 2

Heat the oil in a wok or large skillet over medium heat. Add chicken and cook until brown and firm, then remove chicken to a plate covered by paper towel. Pour out the oil except for about 3 tablespoons, then fry the whole dried chile until crunchy. Add onion and bell pepper, stir-fry briefly until soft. Remove from heat and transfer to the same plate with chicken.

Ingredients - Step 3

2 teaspoons tapioca flour
2 tablespoons white vinegar
2 teaspoons oyster sauce
1 tablespoon sriracha sauce
2 tablespoons Thai ketchup
2 teaspoons Golden Mountain Sauce
2 tablespoons sugar
1 tablespoon light soy sauce
2 teaspoons sesame oil
1/2 teaspoon salt
1/4 teaspoon Thai pepper powder
1 tablespoon left over from frying chile (see above)
5 tablespoons water
1/2 cup cashew nuts (more or less to suit your taste)

Method - Step 3

In a small mixing bowl, mix all of the ingredients listed above. Saute this sauce in a wok until it starts to thicken (add a bit more water if it becomes too thick). Add the cooked chicken and other cooked ingredients back into the wok with the sauce. Add cashew nuts, water chestnuts and spring onion. Stir for just a moment then promptly remove from heat. Transfer to serving dish and spoon over steamed jasmine rice. Enjoy! This is one of the best-tasting recipes we feature.

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March 5th, 2013
1:40 PM
Having finally made this recipe and shared with my friends, I can report that it is indeed well worth all the time and effort involved! They all enjoyed it and now have requested that I double it for an upcoming party. I'm so happy that you folks share recipes to go with the good things you sell.

Kob kun mak kaa...indeed!
July 3rd, 2013
4:32 PM
OH my GOOOOOD THIS IS AMAAAAAAAAAAZING. i just made it it took like 2 hours but WOOOOOOOOW was it delicious!!! next time I think I can do it in under an hour........ highly recommended!!!

ughhh i ate too much ;)
November 20th, 2013
12:17 AM
I made this several times. I always replaced the golden mountain sauce with fish sauce and also omitted the water chestnuts.
I also used normal soy sauce in the marinade...
March 20th, 2014
2:57 AM
The best tried it out today , thanks
June 23rd, 2014
1:08 AM
Cashew nut chicken is my wife's favorite Thai dish. So, I've been on the search for the perfect recipe that tastes like the Thai restaurant we go to on date night sometimes. I've been searching for a few years now. Thank you for ending my search. This recipe is better than what the restaurant serves. I was really surprised at the fanatic results.
I doubled the recipe and cooked the chicken in batches. Also, I added one fresh, thinly sliced Thai chili to the bell pepper/onion step because we like it really hot. I made the nam pla prik and the simple bok choy with oyster sauce recipes from this site too. Made for a great meal at home.
November 27th, 2014
8:26 PM
I think I can do this,

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