Gai Pad Med Mamuang

Name: Gai Pad Med Mamuang
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 500 g chicken thigh; 80 g cashews; 1 onion; 1 red bell pepper; 2 tbsp oyster sauce; 2 tbsp soy sauce; 1 tbsp nam prik pao; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Gai Pad Med Mamuang, a delightful fusion of Chinese and Thai culinary influences, is a staple in many Thai households and restaurants. Traditionally, this dish is prepared with a generous hand, celebrating the abundance of flavors and ingredients available in Thai markets. It's a home-cooked favorite, often shared around the family table, embodying the casual yet flavorful approach of Thai dining.

Expect a harmonious blend of tender chicken and crunchy cashews, with the sweetness of red bell peppers and the subtle heat of nam prik pao. The savory notes of oyster and soy sauces tie everything together, offering a rich, umami-laden experience that invites you to savor each bite.

Ingredients

500 gchicken thigh
80 gcashews
1onion
1red bell pepper
2 tbspoyster sauce
2 tbspsoy sauce
1 tbspnam prik pao
to tastefine sea salt

Method

Cut the 500 g chicken thigh into bite-sized pieces. Pat the pieces dry with paper towels to ensure they brown well. Season them lightly with fine sea salt. Heat a generous amount of oil in a large wok or frying pan over medium-high heat. Once the oil shimmers, add the chicken pieces in a single layer. Cook until they are golden brown on all sides, stirring occasionally, about 5-7 minutes. Look for a deep golden color and a slight crispness on the edges as a doneness cue.
While the chicken is browning, slice 1 onion and 1 red bell pepper into thin strips. Once the chicken is browned, add the sliced onion and bell pepper to the pan. Stir-fry for about 3-4 minutes until the onion becomes translucent and the bell pepper starts to soften. The vegetables should still retain a bit of crunch for texture contrast.
Add 2 tbsp oyster sauce, 2 tbsp soy sauce, and 1 tbsp nam prik pao to the pan. Stir well to coat the chicken and vegetables evenly with the sauces. Let the mixture simmer for a couple of minutes to meld the flavors. If the sauce seems too thin, allow it to reduce slightly by continuing to cook until it thickens enough to coat the back of a spoon.
Taste the sauce and adjust with more fine sea salt if needed, keeping in mind that the sauce should have a balanced savory and slightly sweet flavor.
Add 80 g of cashews to the pan. Stir them through the dish, allowing them to heat and absorb some of the sauce, about 1-2 minutes. The cashews should be warm and slightly softened but still retain their crunch.
Once everything is well combined and heated through, transfer the Gai Pad Med Mamuang to a serving dish. Serve immediately, ideally with steamed jasmine rice, allowing everyone to share and enjoy the dish at the table.