Gai Pad Med Mamuang (ไก่ผัดเม็ดมะม่วง) – Thai Chicken with Cashews

Gai pad med mamuang is Thai cashew chicken. You coat chicken pieces in starch, fry them crisp and toss them with roasted cashews, onion, bell pepper and fried dried chilis in a sweet and salty sauce. A spoonful of nam prik pao turns the sauce red and brings roasted aroma. The chilis go into the wok whole and give their heat to the oil; you eat them or set them aside.

By Laura Chen· November 4, 2026

35 Mintotal

4servings

670kcal

ThaiCuisine ›

Jump to recipe

You cook the roasted chili paste yourself with the recipe for nam prik pao; one jar is enough for many wok dishes. Toast the cashews beforehand in a dry pan, and they stay crunchy in the sauce. Fry the chicken in two batches, otherwise the starch coating goes soft.

The Chinese kung pao chicken works with peanuts, Sichuan pepper and vinegar and tastes more sour. With ginger instead of nuts you cook Gai Pad Khing, and with Thai basil Pad Krapow Moo.

Image: AI-generated.

Gai Pad Med Mamuang (ไก่ผัดเม็ดมะม่วง) – Thai Chicken with Cashews

Name: Gai Pad Med Mamuang (ไก่ผัดเม็ดมะม่วง) – Thai Chicken with Cashews
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 500 g chicken breast, in 2 cm pieces; 30 g cornstarch; 100 ml vegetable oil; 100 g unsalted cashews; 6 large dried red chilis, in 2 cm pieces; 4 garlic cloves, chopped; 1 onion, in wedges; 1 red bell pepper, in 2 cm pieces; 3 scallions, in 4 cm pieces; 1 tbsp nam prik pao; 2 tbsp oyster sauce; 1 tbsp light soy sauce; 1 tsp dark soy sauce; 1 tsp sugar; 4 tbsp water; 250 g jasmine rice

Laura Chen

Servings

Prep time

15 minutes

Cook time

20 minutes

Calories

670

Cuisine

Thai

Ingredients

For the chicken:

500 g chicken breast, in 2 cm pieces
30 g cornstarch
100 ml vegetable oil
100 g unsalted cashews
6 large dried red chilis, in 2 cm pieces
4 garlic cloves, chopped
1 onion, in wedges
1 red bell pepper, in 2 cm pieces
3 scallions, in 4 cm pieces

For the sauce:

1 tbsp nam prik pao
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp sugar
4 tbsp water

On the side:

250 g jasmine rice

Instructions

Cook the jasmine rice following the package directions.
Toast the cashews in a dry pan for 4 to 5 minutes until golden brown and set them aside.
Stir the nam prik pao, oyster sauce, both soy sauces, sugar and water smooth in a small bowl.
Turn the chicken in the starch. Heat the oil in the wok and fry the meat in two batches for 4 minutes each until golden brown and crisp. Lift it out and let it drain on paper towels.
Pour off the oil except for 2 tbsp. Fry the chilis in it for 20 seconds, until dark red, and add the garlic for another 20 seconds.
Add the onion and bell pepper and fry them for 2 minutes over high heat.
Pour in the sauce, return the chicken and cashews and toss everything for 1 minute, until the sauce coats the meat.
Fold in the scallions and serve the cashew chicken with the rice.

Reviews

No reviews yet. Did you cook this recipe? Tell us how it turned out.

Gai Pad Med Mamuang (ไก่ผัดเม็ดมะม่วง) – Thai Chicken with Cashews

Ingredients

For the chicken:

For the sauce:

On the side:

Instructions

Reviews

Rate this recipe

New recipes by email