The Thai wok classic also knows how to convince critics of Asian cuisine with its fresh, spicy, piquant sweet taste. Through the combination of crunchy vegetables and cashew nuts, Gai pad med Mamuang unites the freshness, the versatility and the extraordinary tastes for those who are known around the world for Thai cuisine.

recipe

Recipe:
300g chicken breast
1 piece. dried red chilli
2 fresh bird eye chilli (small red chilli)

6 tbsp wheat flour
4 spring onions
1 piece of garlic clove
125g cashew nuts

2 pcs. Onions
1 shallot
3 pieces. Large fresh chilli pods
1 Glas RINDU NUSANTARA GAI PAD MED MAMUANG Gewürzsoße

Preparation:
1. Cut the chicken breast into approx. 2cm pieces & turn in the flour
2. Cut the onion and shallot into 2cm pieces
3. Cut the garlic into small cubes
4. Cut the dried chillies into rings
5. Cut the spring onions into 2cm pieces
6. Cut fresh chillies into thin rings
7. Heat 2 tablespoons of oil in a pan & fry the cashew nuts briefly, then remove
8. Add another 2 tablespoons of oil & fry the chicken until it turns color, then remove
9. Fry the dried chillies briefly (approx. 1 min.) In the oil & remove them again
10. Put 1 tablespoon of oil in the pan & sauté the onions, shallots & garlic in it
11. Add the fresh chillies & fry for approx. 2 minutes
12. RINDU NUSANTARA GAI PHAT MET MAMUANG Gewürzsoße (vor dem Öffnen schütteln)
add & mix in then continue cooking for 1 minute
13. Add all remaining ingredients & fry for 2 minutes
14. Serve with jasmine rice