📝 About This Recipe
A crown jewel of Thai 'Pad' stir-fries, this dish perfectly balances the 'five flavors' of Thai cuisine through a harmony of textures and colors. Succulent pieces of chicken are flash-fried for a slight crispness, then tossed with roasted buttery cashews, vibrant bell peppers, and smoky dried chilies in a savory-sweet glaze. It is a sophisticated yet comforting classic that captures the bustling energy of a Bangkok night market right in your own kitchen.
🥗 Ingredients
The Protein & Coating
- 500 grams Chicken Breast or Thigh (cut into bite-sized 1-inch pieces)
- 1/4 cup All-purpose flour (for light dredging)
- 1/2 teaspoon Salt and White Pepper (to season the flour)
- 1/2 cup Vegetable Oil (for shallow frying)
The Aromatics & Crunch
- 3/4 cup Roasted Cashew Nuts (unsalted)
- 6-8 pieces Dried Thai Chilies (cut into 1-inch lengths)
- 4 cloves Garlic (finely minced)
- 2 large Shallots (cut into thick wedges)
Vegetables
- 1/2 piece Red Bell Pepper (cut into 1-inch squares)
- 1/2 piece Green Bell Pepper (cut into 1-inch squares)
- 1/2 medium Yellow Onion (cut into 1-inch petals)
- 3 stalks Green Onions (cut into 1-inch batons)
The Stir-Fry Sauce
- 2 tablespoons Thai Roasted Chili Paste (Nam Prik Pao) (essential for the smoky flavor)
- 2 tablespoons Oyster Sauce (premium quality preferred)
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Fish Sauce (for depth of umami)
- 1 tablespoon Palm Sugar (finely shaved; substitute with brown sugar if needed)
- 2 tablespoons Chicken Stock or Water (to thin the sauce)
👨🍳 Instructions
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1
In a small bowl, whisk together the Nam Prik Pao, oyster sauce, light soy sauce, fish sauce, palm sugar, and chicken stock until the sugar is fully dissolved. Set this sauce base aside.
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2
Pat the chicken pieces dry with paper towels. Toss them in a bowl with the flour, salt, and white pepper until lightly and evenly coated. Shake off any excess flour.
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3
Heat the vegetable oil in a wok or large skillet over medium-high heat. Once shimmering, add the dried chilies and fry for 30-60 seconds until they turn a deep burgundy and smell toasted. Remove with a slotted spoon and drain on paper towels.
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4
In the same oil, add the cashew nuts. Fry for 1-2 minutes, stirring constantly, until they are golden brown. Remove and set aside with the chilies.
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5
Carefully place the floured chicken in the hot oil. Fry in batches if necessary to avoid crowding. Cook for 4-5 minutes, turning occasionally, until the edges are golden and crispy. Remove chicken and drain all but 2 tablespoons of oil from the wok.
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6
Turn the heat to high. Add the minced garlic and shallots to the wok. Stir-fry for 30 seconds until fragrant and the shallots begin to soften.
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7
Add the yellow onion and bell peppers. Stir-fry for 1-2 minutes. You want them to be slightly softened but still retain a crisp snap and vibrant color.
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8
Return the fried chicken to the wok and toss with the vegetables.
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9
Pour the prepared sauce over the chicken and vegetables. Stir-fry vigorously for 1 minute, ensuring the sauce coats every piece of chicken and thickens into a glossy glaze.
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10
Add the fried cashews and the toasted dried chilies back into the wok. Give it a final quick toss to incorporate.
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11
Finally, throw in the green onion batons. Stir for just 10 seconds—enough to wilt them slightly—then remove from heat immediately.
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12
Transfer to a serving platter and serve immediately while the cashews are still crunchy and the chicken is hot.
💡 Chef's Tips
The secret to the best Pad Med Mamuang is the Nam Prik Pao; don't skip it as it provides the signature smoky, jammy depth. To keep the cashews crunchy, always add them at the very end of the cooking process. Don't overcook the bell peppers; they should provide a 'crunch' that contrasts with the tender chicken. If you prefer a spicier dish, break one or two of the fried dried chilies back into the sauce to release their seeds. Ensure your wok is very hot before adding the sauce to achieve that 'Wok Hei' (breath of the wok) charred aroma.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of fragrant Jasmine rice to soak up the savory sauce. A side of Thai Cucumber Salad (Achar) provides a cooling, acidic contrast to the rich cashews. Pair with a crisp, cold Singha or Chang beer to balance the mild heat. For a complete Thai feast, serve with a light Tom Yum Goong (Clear Shrimp Soup) as a starter. A squeeze of fresh lime juice over the top just before eating can brighten the flavors significantly.