National Dish Thailand: Gai Pad Med Ma Muang (Recipe)
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Say hello to Gai Pad Med Ma Muang, the golden Thai stir-fry of tender chicken and toasted cashews that has won fans far beyond Thailand’s borders. Glossy with a savoury sauce and brightened with crisp peppers and spring onions, it strikes that famous Thai balance of sweet, salty and savoury in every mouthful. Best of all, it comes together in minutes — a brilliant choice for a quick weeknight supper that still tastes like a treat.
About Gai Pad Med Ma Muang
Gai Pad Med Ma Muang, better known in English as cashew chicken, is a Thai dish that turns up on the menu of Asian restaurants the world over. This moreish combination of juicy chicken, crunchy cashew nuts and a rich, savoury sauce has earned its place as a genuine classic. It is quick to cook, endlessly forgiving and just as at home on a busy weeknight as it is at a relaxed dinner with friends. In this recipe we will show you how to bring it together easily in your own kitchen.
Ingredients (serves 1–2)
- 200g chicken breast, cut into strips
- 1 cup cashew nuts
- 1 red pepper, cut into strips
- 1 green pepper, cut into strips
- 2 spring onions, sliced into rings
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 2 cloves garlic, chopped
- 1/2 cup chicken stock
- 2 tablespoons vegetable oil
Shopping for the ingredients
For this recipe you will want fresh chicken breast and crisp vegetables. Be sure to pick up good-quality soy sauce and oyster sauce, as these carry much of the flavour. Look for cashew nuts that are unsalted and fresh for the best results. You will find everything you need at a well-stocked supermarket or, even better, at an Asian grocery, which is also the place to track down the trimmings for a proper pineapple fried rice.
Preparing the dish
Begin by slicing the chicken and the vegetables. The chicken breast should be cut into thin strips, as should the peppers. Finely chop the garlic and slice the spring onions into rings. Getting everything prepped and within easy reach is the secret to a smooth, speedy cook, since a stir-fry waits for no one once the pan is hot.
Step-by-step instructions
- Heat the vegetable oil in a pan over medium heat.
- Add the chopped garlic and fry until golden brown.
- Add the chicken strips and cook until done through.
- Add the pepper strips and stir-fry briefly.
- Pour in the soy sauce, oyster sauce and sugar, and stir well to combine.
- Add the cashew nuts and chicken stock, then let everything simmer for 2–3 minutes.
- Finally, stir through the spring onions until evenly mixed.
- The dish is ready once the sauce has thickened slightly.
Gluten-free / lactose-free version
For a gluten-free version you can swap in gluten-free soy sauce. Just take care that every sauce you use is free of hidden gluten-containing ingredients, as these can sneak into pre-made blends. The good news is that this dish is naturally lactose-free, so there is no need for any further adjustments if you are avoiding dairy.
Tips for vegans and vegetarians
Vegan and vegetarian versions of Gai Pad Med Ma Muang are very much on the cards. Simply replace the chicken with tofu or a plant-based protein of your choice. Reach for a vegan oyster sauce, which is usually made from mushrooms, and double-check that all your other ingredients are plant-based too. Done this way, the dish loses none of its savoury, nutty appeal.
More tips and tricks
For an especially authentic flavour, add a little dried chilli to give the dish a gentle kick of heat. You can also vary the vegetables to suit your mood — broccoli, mangetout or carrots all work beautifully here. Keep the heat high and the pan moving for that signature stir-fried char, just as you would when making a punchy pad cha.
Adapting the recipe to your taste
This recipe is easy to bend to your own preferences simply by adding or swapping ingredients as you like. If you enjoy things spicier, add more chilli to taste. For an even nuttier result, throw in a handful of roasted peanuts alongside the cashews. Small tweaks like these let you turn the dish into exactly what you fancy.
Ingredient substitutions
If you do not have certain ingredients to hand, there are a few handy alternatives. Use tofu or seitan in place of the chicken, much as you might in a stir-fried morning glory. Instead of oyster sauce you can reach for hoisin sauce, which brings a similar depth of flavour. Experiment with the ingredients to land on your own favourite version of the dish.
Drink pairing ideas
A light white wine or a chilled Thai beer pairs particularly well with this dish. Alternatively, a fresh lemongrass tea or a fruity iced tea makes a lovely non-alcoholic match. These drinks all complement the savoury, nutty aromas of Gai Pad Med Ma Muang without overpowering them.
Serving and presentation ideas
A beautifully plated dish always tastes twice as good. Serve Gai Pad Med Ma Muang on an attractive plate and garnish it with fresh herbs such as coriander. A few lime wedges on the side not only look pretty but also add a refreshing burst of flavour, much as they would alongside a zingy yam talay seafood salad.
A bit of history
Gai Pad Med Ma Muang has its roots in the Thai kitchen and is a prime example of the variety and depth of flavour that define Asian cookery. It was traditionally put together as a quick, nourishing meal, striking the perfect balance between sweet, salty and savoury. As a hallmark of Thai cuisine, it shows just how much character a handful of simple ingredients can carry.
More recipe ideas
Summary: Gai Pad Med Ma Muang
Gai Pad Med Ma Muang is a wonderfully simple yet seriously tasty Thai dish. With its juicy chicken, crunchy cashew nuts and a glossy, savoury sauce, it is perfect for a midweek dinner or a special meal with friends. Give this recipe a go and discover the flavour of Thailand right there in your own kitchen.
