![]() ![]() Most importantly, it’s truly delicious with a bowl of warm steamed rice! Why This Recipe Works My version is wonderfully spicy, sweet, salty, and just slightly tangy. The degree of saltiness, spiciness, sourness, and sweetness varies depending on who’s cooking. It’s a classic dish served in Thai restaurants all over the world. There are many versions of Thai Cashew Chicken (known as Gai Pad Med Ma-Muang Himmapan in Thai) out there. An irresistible, lip-smacking tasty garlicky sauce!įriends, this one wok wonder is the perfect quick and easy stir-fry for busy weeknights!.Crisp bell peppers, onion, and spring onion.And I have shamelessly done so all the times that I’ve made it thereafter. Sorry, I deeply apologize if I’m being tacky by posting this on a recipe forum but you seem to be reading peoples answers.I kid you not when I say I licked the dish clean the first time I made this Thai Cashew Chicken. No B.S…I don’t want to mention his name publicly out of respect for him. Every Thai person knows him I’m quite certain). Lastly, I am close friends with a highly respected, very famous and beloved Thai gentleman that I think you’d be very interested in knowing and/or getting in touch with as I think he could help you expand your reign of lovely cuisine (You would know him the minute I mentioned his name. Seriously though, chef to chef and traveler to traveler, we should chat! I speak Thai as well so we’d have a lot to talk about. I’ve tried to reach out to you directly but it’s tough to get through. ![]() I’m not an expert at cooking Thai (more French/Italian/Latin but still know a thing or two about a thing or two when it comes to Thai cooking. I’ve been a chef for 20 years and I’ve traveled all over Thailand (not as a tourist but as a local. This recipe is 100% authentic and EXACTLY how I’d have done it. ![]()
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