Stir-Fried Chicken with Cashew Nuts [Kai Pad Med Ma-Manug]

Stir-Fried Chicken with Cashew Nuts [Kai Pad Med Ma-Manug]

A popular Thai dish of stir-fried chicken mixed with cashew nuts garlic and dried chilli. Serve hot as part of a main meal.

Stir-Fried Chicken with Cashew Nuts Ingredients

1. 300 g. sliced chicken thigh

2. 1 1/2 tablespoon soy sauce

3. 2 tablespoons oyster sauce

4. 1/3 cup roasted cashew nuts

5. 2 spring onions, chopped

6. 3 cloves garlic, minced

7. 1/4 onion, cut into small cubes

8. 4 dried chillies, chopped

9. 1 teaspoon seasoning soy sauce

10. 1 tablespoon sugar

11. 1 tablespoon cooking wine

12. 2 tablespoons vegetable oil

Stir-Fried Chicken with Cashew Nuts Preparations

1. Heat oil in a wok over medium heat. When oil is hot, add minced garlic, chop onion, and dried chillies, and fry until fragrant.

2. Then, add chicken, and season with soy sauce, oyster sauce, and sugar.

3. Stir-fry until all ingredients mix thoroughly and chicken is cooked, then add cooking wine, roasted cashew nuts, and spring onion. Stir quickly for 1-2 minutes, then remove from heat.

4. Transfer stir-fried chicken and cashew nuts to a serving dish, and serve immediately.

Stir-Fried Chicken with Holy basil leaves [Pad Krapao Gai]

Stir-Fried Chicken with Holy basil leaves [Pad Krapao Gai]

This Chicken Basil Recipe is one of the classics Thai menu. It made using holy basil which has a slightly hot taste to it but you can use any sort of b

Stir-Fried Chicken with holy basil leaves Ingredients

1. 450 grams chicken thighs, cut into bite-size pieces

2. 5 cloves garlic, finely chopped

3. 1/2 cup onion, sliced

4. 2 tablespoons vegetable oil

5. 2 teaspoons black soy sauce

6. 2 tablespoons fish sauce

7. 1 cup fresh holy basil

8. 7 chillies, chopped and pounded coarsely

9. Dash of ground white pepper

Stir-Fried Chicken with holy basil leaves Preparations

1. Heat a wok until the oil is hot, then stir in the garlic, and then add onions. Stir another few seconds before adding the chicken. Continue Stir-frying until chicken is cooked throughly.

2. Add chillies and sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.

3.Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Sprinkle with white pepper. Stir and transfer to a serving dish. Normally, Thai people love to eat this dish with steamed rice and fried egg.

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you like.

Fried Egg in Clear Soup [Kang Jued Kai Num]

This Thai Clear Soup menu is easy to make. Serve hot a

Fried Egg in Clear Soup Ingredients

1. 200 grams ground pork

2. 100 grams vermicelli noodle (optional)

3. 6 eggs, beaten 1 cup oil

4. 1 tablespoon. crispy fried chopped garlic (for topping)

5. 1 cup thin sliced onions

6. 6 cups chicken stock or water

7. 1/ 3 cup fish sauce

8. 1/8 teaspoon white pepper

9. 300 grams chinese cabbage, cut into well pieces

10. 2 spring onions cut into 1 inch long pieces

Fried Egg in Clear Soup Preparations

1. Heat oil in a wok over low heat, and add beaten eggs, fry until golden brown ( about 2 minutes on each side) and set aside, then cut into small strips.

2. In a pot, bring the chicken stock (or water) to boil. When boiling, add pork and stir until cooked.

3. Add onion, chinese cabbages and spring onions, the egg strips,and the remaining ingredients.

4. Remove to a serving bowl. Before serving, garnish with crispy fried chopped garlic on top of the bowl.

s part of a main meal.