Gai Phad Med Mamuang - Thai cashew chicken

Before I went to Thailand last Winter 2010 I believed Thai food was no good. This statement I kept onto for a few days after arriving in Thailand and I started to loose some weight. Until I started to find out they have some real pearls when it comes to food. One of those was the extremely fatty thai banana pancake with condensed milk. One other dish that was pretty appreciated was also the Thai cashew chicken. We learnt how to cook it when on Koh Phi Phi where we went to a Thai kitchen school where this Thai guy kept us under control under a few hours (we had to pay attention not to do something else than what he said we should do...).

November 2010, Koh Phi Phi

Anyways here is the recipe:

Ingredients
1 Handful Sliced chicken
1 teaspoon chopped garlic
1 tablespoon vegetable oil
1 teaspoon chilli paste (done with our own chillies)
3-4 drops chilli oil
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon sugar
2 tablespoons cashew nuts
1/2 handful onion
1 spring onion

Instructions
Toast cashew nuts in a dry wok at low temperature and then set aside.

Keep at a low heat, put the oil in the wok. Add the chicken. Stir fry until it is half cooked. Then add the chilli paste and garlic and mix well. Add the toasted cashew nuts. Then add the oyster sauce, light soy sauce and sugar. Stir well.

Add the onion. Stir fry until it is half cooked. Add the spring onion, stir well and turn the heat off.

If you like put some drops of chilli oil in the dish until you reach the desired heat.