Thailand Food Recipes: Gai Pad Med Mamuang in 7 steps
Thai food is famous around the world for its balanced use of herbs and spices to create fresh and vibrant flavors. Thai dishes are focused around a few staple ingredients such as rice, coconut, chili, lime, lemongrass, ginger, and garlic. Although it is very recognizable as a cuisine, Thailand food recipes have some foreign influences. Thai food is not only delicious; it also has an interesting history. The base of Thai cuisine developed from Chinese. It was later influenced by Indian, Malaysian, and European cooking as well. Food in Thailand is tied to culture and eating all the delicious dishes in Thailand is a great way to get to know the country. Learning how to cook Thailand food recipes lets you take a bit of Thailand home with you.
Best Thai dishes: Gai Pad Med Mamuang
Some of the best Thai dishes take a while to make, such as red and green curry. Luckily, there are also a lot of easy Thailand food recipes. These are quick stir-fries, like Pad Thai and Gai Pad Med Mamuang. Gai Pad Med Mamuang means chicken with cashew nuts, and this stir fry is a very popular Thai dish. It is a relatively mild dish, by Thai standards. It is so beloved by both locals and tourists that we included it in our countdown of the best Thai dishes. Gai Pad Med Mamuang is similar to the Sichuan dish Kung Pao Chicken. Do you want to learn how to cook Thai food? With this authentic Thai recipe, you can make delicious Thai food at home. The beauty of Gai Pad Med Mamuang is how simple it is to make. The ingredients are easy to come by but taste amazing together. It is also a quick dish; the total cooking time should not take more than 30 minutes.
Authentic Thai recipe: Gai Pad Med Mamuang
- 200 gram chicken breast
- 35 gram corn flour
- 2 tsp chopped garlic
- 100 gram roasted cashew nuts
- 3 dried chilis
- 100 gram onion
- 1 spring onion
- 2 tsp fish sauce
- 3 tsp sugar
- 55 gram tomato sauce
- 15 milliliter chili sauce
- Dash of ground black pepper
- Cooking oil
- Start by chopping the onion and spring onion.
- Cut the chicken in bite-size pieces and dredge them with corn flour, this will help them stay juicy. Heat the oil in a wok or big frying pan. Fry the dried chilies, the chicken and the cashew nuts separately. Use paper towels to drain the excess oil and set each aside for later.
- Mix the fish sauce, sugar, tomato sauce, chili sauce, and pepper. Stir until they combine into a smooth sauce.
- Over medium heat, fry the garlic in cooking oil until slightly brown. Add the onion and stir fry until softened.
- Add the sauce and continue to stir until the sauce starts to thicken.
- Turn off the heat and add the chicken, cashew nuts and chili and spring onion to the pan. Stir it all together so that the sauce covers everything.
- Serve your delicious Gai Pad Med Mamuang over steamed rice.
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