Our Recipe for Chicken Cashew Nut Vegetable Stir Fry

Chicken Cashew Nut

Vegetable Stir Fry

     Pad Met Mamooang
is so well liked that it is certainly being taught at every cooking school in Thailand. Cashews, sweet pepper, mushrooms, onion and scallions.

 Need I say more!

Chicken, pork or shrimp seem to taste the best.    

Enjoy!

Ingredients:

1.5 Pounds of Boneless Chicken Breasts
 will make enough to serve 3-4 people




1 large Orange Pepper, 1 large sweet Onion,
6-8 White Mushrooms, and 3 Scallions




Fish Sauce



Soy Sauce



Cashew Nuts





Minced Garlic



 Jasmine Rice is always great with a Thai Stir fry.

 



Slice the Pork thinly, into bite sized pieces



Here are all of the ingredients you need to make an authentic Pad Met Mamooang stir fry. The ingredients have been prepped in this photo,  and it is time to get started!

Cooking:



In a large frying pan, add some cooking oil,
add the chicken with 2 Tbl. spoons of Fish Sauce

 

add 2 Tbl. Spoons of Soy Sauce




add 3 Tbl. Spoons of Minced Garlic

 

add the Orange Pepper, Onion and Scallions,
and stir slowly on medium heat for 3-4 minutes



Stir until the Pork is cooked on the outside



put in the Mushrooms



once the mushrooms have become soft,
put in 3 large spoonfuls of Cashew Nuts



Continue to stir for 2 more minutes



The Pad Met Mamooang will look like this once it is finished cooking. Allow it to sit for 2-3 minutes before serving.



Serving:



Scoop 1 cup of Jasmine Rice onto each plate, and then
serve the Chicken Cashew Nut Stir Fry over the rice.

Enjoy your meal, and eat slowly!

    Please take a look at our Cook Book for sale on Bangkok Books.

It has 371 pictures, and is easy to follow along with.

16 Delicious Thai Dinners

               Cooked in a Western Kitchen     (LINK)

Thank you for looking,

                                       John and Ploy