Thai Chicken & Cashew Nut Stir-Fry - Recipe

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Heat 3 tablespoons oil in wok
Add 1 teaspoons garlic and stir-fry until light brown
add shrimp and stir-fry for 1 minute
Add 1 tablespoon dried shrimp
Add 1 tablespoon tofu (optional)
crack in 2 eggs
stir a few times until egg cooked
when egg cooked, put rice noodles in (1/4 pound or 100g).
add 2 table water, stir and turn
when noodle is soft and moist and water is evaporated
add preserved radish pickled (Available at Thai or Vietnamese grocery store)
Add pad thai sauce (1/4 cup).
Add 1 tablespoon of chopped Thai chili
Add 1 tablespoon of ground peanuts
Add 1 tablespoon of chopped garlic chives
Add 1 cup bean sprouts

Pad Thai Sauce
1 cup palm sugar
1 cup fish sauce
1 cup tamarind juice (break tamarind into pieces and soak in water)
Mix all ingredients together and cook cook on low heat for 1 hour

To Serve
place on plate
put some more bean sprouts and crushed peanuts on top.
1 piece of lime (squeeze over noodles)