Pad Cashew Nut is our go-to stir fry anytime we crave Thai. This version comes from an international food blog and it is delicious! We typically add prawns but you can keep it vegetarian, add tofu, chicken or whatever you crave. It's another very fast and easy stir fry that you can quickly throw together on a week night.
3 Tbsp cooking oil
4 cloves garlic, minced
4 Tbsp Thai roasted chili paste (you can find this in
Asian markets)
1 ½ Tbsp fish sauce
1 ½ Tbsp soy sauce
1 Tbsp white vinegar
1 Tbsp sugar
20 medium sized peeled prawns
3 small sized sweet peppers (red or yellow),
cut in large dices
1 medium sized white onion, cut into medium slices
2 spring/green onions, cut into 1 inch long slices
1 cup roasted cashew nuts
2 cups jasmine rice
Dry cracked chili (for spicy food lovers)
Cook Jasmine rice first, so when the dish is ready, the rice is ready too.
Prepare the sauce in advance too. Mix the Thai roasted chili paste, fish sauce, soy sauce, white vinegar and sugar.
Set a frying pan or wok on a stove on medium heat, and add cooking oil. When the oil is hot, add minced garlic, and stir the garlic until it is a golden brown color, about 1-2 minutes. Add the sauce mixture, stirring until ingredients are well combined and have a thick sauce texture.
Add prawns to the sauce, stir and cook them for about 4 minutes. Don't overcook the prawns!
Add the sweet peppers and white onions and mix well. Quickly cook the vegetables, so they are still crunchy.
Turn off the heat, and add spring/green onion and cashew nuts. Stir all the ingredients until they are well combined.
Serve with steamed jasmine rice. It's fantastic with Tom Kha Soup too!
For spicy food lovers, you can sprinkle dry chili on top of the dish and enjoy.
