📍 Where this dish comes from: Northern Thailand · Elephant sanctuaries
Discover the history of this region →
Discover the history of this region →
Pad Met Mamuang (cashew stir-fry) is a Thai-Chinese dish that has become thoroughly integrated into Thai restaurant culture. The combination of crunchy roasted cashews, crispy dried chilies, and tender chicken in a slightly sweet, deeply savoury sauce is universally appealing. Made keto by reducing the sauce sugars, it remains one of the most satisfying dishes to order at a Thai-Chinese restaurant, or to make at home in under twenty minutes.
What You’ll Need
Servings: 3 servings
Calories: 480kcal
Ingredients
- 500 g chicken thigh cut into 3cm pieces
- 100 g roasted cashews
- 6 dried red chilies cut and seeds removed
- 3 spring onions cut into 3cm pieces
- 1 white onion cut into wedges
- 3 garlic cloves sliced
- 3 tbsp coconut aminos
- 2 tbsp fish sauce
- 1 tbsp oyster sauce (keto)
- 1 tsp erythritol
- 3 tbsp coconut oil
Instructions
- Heat oil in a wok. Fry dried chilies 30 seconds until fragrant. Remove.
- Fry garlic in the same oil 30 seconds.
- Add chicken, spread in the pan, sear 2 minutes before tossing.
- Add onion wedges. Stir-fry 2 minutes.
- Add coconut aminos, fish sauce, oyster sauce, and erythritol.
- Toss everything together 2 more minutes until the chicken is cooked.
- Add cashews, spring onions, and reserved fried chilies. Toss once.
Nutrition
Serving: 1serving | Calories: 480kcal | Protein: 36g | Fat: 32g | Fiber: 1.5g
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Health Benefits
- Cashews provide magnesium, involved in over 300 enzymatic reactions including glucose metabolism.
- Dried chilies concentrate capsaicin by weight, making even small amounts metabolically active.
- Brief high-heat cooking helps preserve more B vitamins in the chicken than prolonged cooking methods.
Pairs Well With
- Cauliflower Khao Pad Thai Fried Rice
- Jicama Som Tam Green Papaya Style Salad