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## Thai Cuisine - The Master of Harmony

Thai cuisine is renowned worldwide for its perfect balance of five fundamental flavors: sweet, spicy, sour, bitter, and salty. At the heart of this harmony lies the Vegan Thai Noodle Salad with Peanut Sauce. A satisfying symphony of colorful veggies, hearty noodles, and an irresistible peanut sauce, this recipe is a feast for both the eyes and the palate.

## The Star Ingredient - Peanut Sauce

An essential part of Thai cuisine, the peanut sauce adds a rich, creamy texture and a depth of flavor that's truly captivating. It's a tantalizing blend of salty, sweet, and spicy, with a hint of tangy citrus. It's so good, it'll have you licking the spoon!

## Ingredients

### For the Noodle Salad

- 200g of your favorite noodles or pasta
- 472g (about 4 cups) of mixed vegetables like red cabbage, carrots, and radish, shredded
- 1 red bell pepper, finely sliced
- 3 scallions, finely sliced
- 1/2 bunch of coriander, chopped (roughly 50g)
- A handful of crushed peanuts for garnish (around 50g)

### For the Peanut Sauce

- 1 tsp of minced ginger
- 1 tsp of minced garlic
- 100g of peanut butter
- Juice of 1 orange (approximately 125g)
- Juice of 1 lime (approximately 30g)
- 4 tbsp of soy sauce
- 5 tbsp of honey
- 4 tbsp of sesame oil
- 1 tsp of cayenne pepper
- 1 tsp of salt

### For Garnish

- Sesame seeds to garnish
- Spinach leaves to serve

## Creating the Magic

1. Start by cooking your pasta as per the package instructions. Once cooked, drain it and set it aside to cool.
2. To make the peanut sauce, mix together the minced ginger, garlic, peanut butter, orange juice, lime juice, soy sauce, honey, cayenne pepper, and salt. Adjust the seasoning to your taste.
3. Toss the shredded vegetables and noodles together, then drizzle in the peanut sauce and mix it in. Season as desired and voila, your Vegan Thai Noodle Salad with Peanut Sauce is ready to serve!

## Nutritional Value

Each serving of aroudn 250 grams provides:

- Calories: 286
- Carbohydrates: 39.9g
- Cholesterol: 0mg
- Fat: 13g
- Saturated Fat: 2.1g
- Protein: 3.8g
- Sodium: 374mg
- Sugar: 13.3g
- Trans Fat: 0g
- Unsaturated Fat: 10.9g

Please note that these values are estimates and should not be used for medical or dietary requirements.

## Serving Suggestions

The beauty of this salad is that it's a complete meal in itself. But if you're looking for something to pair it with, try a light, refreshing Thai iced tea or a crisp white wine like Sauvignon Blanc to balance the spice. If you want to keep things purely Thai, a side of fresh spring rolls or a hot Tom Yum soup would work wonders too!

## Tips and Tricks to Nail the Recipe

- For a chunkier peanut sauce, use crunchy peanut butter. It adds an extra layer of texture that's quite satisfying.
- You can add some tofu or tempeh for an extra protein kick. Just pan-fry it until crispy and toss it in!
- If the peanut sauce is too thick, loosen it up with a bit of water or coconut milk.

## Substitute Suggestions

Can't find some ingredients? No worries, you can still create a fantastic salad.

- Any crunchy vegetables will work in place of cabbage, carrots, and radish. Think broccoli, cucumber, or even snap peas.
- If you can't find scallions, use regular onions or chives.
- Instead of honey, you can use agave nectar or maple syrup.
- No sesame oil? Use olive oil or peanut oil instead.
- If cayenne pepper is too spicy for you, use paprika.

## FAQs

### Can I make this salad ahead of time?

Absolutely! In fact, it tastes even better when the flavors have had a chance to mingle. Just keep the sauce separate and mix it in right before serving.

### Can I use different noodles?

Sure! Soba, Udon, Rice noodles, or even whole wheat spaghetti work great in this recipe.

### Can I add some heat to this salad?

Of course, if you like it hot, add some chopped red chilies or a dash of hot sauce to the peanut dressing.

### What can I use instead of peanut butter?

If you're allergic to peanuts, almond butter or sunflower seed butter can be great alternatives.

### How long does this salad keep?

This salad will keep for about 3 days in the fridge, making it perfect for meal prep. Just remember to store the sauce separately.


Delicious sweet, sour and nutty vegetables and Asian noodles salad. Completely vegan and gluten free and it is so easy to prepare. Perfect for busy weeks.

Thai Noodle Salad with Peanut Sauce


## What is Pad Thai?

Pad Thai is a popular Thai dish made with stir-fried noodles, bean sprouts, and your choice of protein, such as chicken, beef, or shrimp.

It is typically seasoned with tamarind paste, fish sauce and palm sugar.

It is served with bean sprouts and garnished with crushed peanuts, and lime wedges.

It is often served as a street food in Thailand and has become a popular dish worldwide.

## Ingredients

- 200g chicken breast, chopped into bite-sized pieces
- 1 tbsp soy sauce
- 1/2 tsp baking soda
- 2 tbsp cornflour
- 100g rice noodles
- 2 shallots, finely diced
- 2 tsp garlic, minced
- 2 eggs, scrambled
- Salt and pepper to taste
- 2 tbsp cooking oil
- 1 lime, juiced
- 3 tbsp fish sauce
- 3 tbsp light brown sugar
- 4 tbsp tamarind paste
- Lime wedges, fresh bean sprouts, chili flakes, chopped scallions, roasted peanuts, for garnish

## What are the Steps to Making Pad Thai?

1. Marinate the chicken pieces. This ensures the chicken meat is filled with flavour.
2. Cook the noodles per package instructions. Slightly undercook them since we will finish it off in the wok.
3. Make the sauce by combining the fish sauce, sugar and tamarind paste. If you have time, you can caramelise the sugar first before adding the tamarind paste and fish sauce.
4. Shallow fry the chicken pieces, then set aside.
5. Stir fry the shallots and garlic.
6. Add the noodles and the sauce, then stir fry until blended.
7. Add the scrambled egg and stir fry with the rest of the ingredients.
8. Add the chicken, and give a toss.
9. Turn off the heat, then add in the bean sprouts, green onions and roasted peanuts.
10. Serve with lemon wedges.

## What are the Top Tips and Tricks to Make the Perfect Pad Thai?

- Marinade the chicken pieces for at least 30 minutes so that the flavour goes throughout the meat.
- If you have time, caramelize the brown sugar first to add more depth of flavour. Finish it off with a splash of water, tamarind paste, then finally the fish sauce.
- When shallow frying the chicken pieces, try not to overcrowd the pan to get a bit of searing on the sides. This brings more flavour to the dish.
- Be sure not to overcook the rice noodles as you will finish it off in the wok with the rest of the ingredients.
- When using beansprouts, only add them towards the end, when the heat is already off. Beansprouts contain a lot of moisture and can lead to watery dish if it is cooked for too long.
- Garnish with roasted peanuts for a crunchy texture.

## What are the Ingredient Substitutes for Pad Thai?

- We're using light brown sugar instead of the cane sugar which is traditionally used for this dish. Use cane sugar if you have access to it.
- If you don't have tamarind paste, other recipes have substituted rice vinegar. Be sure to taste the sauce before using. It should have a strong sweet, salty and sour flavour.
- If you don't have lime, use lemon instead.
- Fish Sauce can be substituted with soy sauce or tamari can be used as alternatives, though they will slightly alter the taste.
- If you don't want to use chicken, use tofu, beef or shrimp instead.
- We're using green onions instead of the traditional garlic chives. If you have access to garlic chives, use these instead!

## Perfect Pairings

Pad Thai Chicken pairs beautifully with a fresh Thai salad or a serving of Thai spring rolls.

Complement the meal with a cold Thai iced tea for a refreshing finish.

## Nutritional Information

Per serving of around 250 grams, this dish contains:

- Calories: 682
- Carbohydrate Content: 85g
- Cholesterol Content: 110mg
- Fat Content: 20g
- Protein Content: 30g
- Saturated Fat Content: 4g
- Sodium Content: 950mg
- Sugar Content: 15g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 10g

## FAQ

### Why is my Pad Thai Chicken not as flavorful as restaurant versions?

Ensure you're using authentic ingredients, especially the tamarind paste and fish sauce. The quality and origin of these ingredients play a significant role in the dish's flavor.

### Can I use other meats for this recipe?

Absolutely! You can substitute chicken with shrimp, beef, or tofu. Just ensure you adjust the cooking times accordingly.

### How can I store leftover Pad Thai?

Pad Thai is best enjoyed fresh. However, if you have leftovers, refrigerate them in an airtight container and consume within a day for the best taste.


Enjoy the flavours of Thailand with this quick and easy Chicken Pad Thai Recipe. This uses more basic ingredients to make it more accessible to everyone.

Easy Pad Thai Recipe


## What is Thai Cashew Chicken?

Thai Cashew Chicken, or "Gai Pad Med Ma Muang," is a popular Thai stir-fry dish that features tender, marinated chicken pieces, crunchy cashews, colorful bell peppers, and a mouthwatering blend of savory, sweet, and slightly spicy sauce. This delectable dish is sure to become a favorite in your meal rotation.

## Ingredients

### Chicken Marinated

- 500 grams boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tsp soy sauce

### For the sauce

- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tsp sesame oil
- 1 tbsp sugar
- 2 tbsp Thai chili paste

### For the Stir Fry

- Cooking oil
- 2 tsp garlic, chopped
- 1 onion, chopped
- 8-10 dried chilies, fried
- Bunch green onions, chopped
- 100 grams unsalted, roasted cashews

## Instructions

1. Marinate the chicken pieces in soy sauce (and water for chicken breast) for at least 15 minutes before cooking.
2. In a small bowl, mix together the ingredients for the Cashew Chicken Sauce until well combined.
3. Prep your vegetables and cashews as described in the ingredients list.
4. Fry the dried chilies in a wok with a little oil over low heat until dark maroon and crispy. Remove and set aside.
5. In the same wok, heat on high and sear the marinated chicken pieces until nicely browned. Remove and set aside, leaving the oil in the wok.
6. Fry the minced garlic in the same wok over medium heat until it turns slightly golden.
7. Add the chopped onion and continue cooking until slightly softened.
8. Add the bell peppers and cook for another minute.
9. Return the cooked chicken to the wok, followed by the Cashew Chicken Sauce. Toss everything together and cook until heated through.
10. Turn off the heat and add the roasted cashews, green onions, and fried chilies. Toss until well combined.

## Nutrition information:

Per serving, assuming 4 servings:

- Calories: 430 kcal
- Protein: 35 g
- Fat: 23 g (4 g saturated)
- Carbohydrates: 22 g (5 g sugar, 2 g fiber)
- Sodium: 1320 mg

Please note that the nutrition information provided is an estimate and can vary based on the specific brands and ingredients used. If you're looking for more precise nutritional data, you can use a nutrition calculator or an app to input the exact ingredients and quantities you're using.

## Top Tips for Making the Best Thai Cashew Chicken

- Marinate the chicken pieces for at least 4 hours or even overnight to avoid having bland chicken pieces.
- Cut the chicken pieces into roughly the same sizes to ensure they cook at the same time.
- Sear the chicken pieces by ensuring to pre-heat the wok with the oil until 200C or 400F. Avoid mixing constantly to bring some char to the chicken.
- Prepare all your other ingredients before starting to cook as this dish comes together really quickly.
- Ensure to toast your cashews in the oven at 180C for around 10-12 minutes until you have a deep golden color on them. Be careful not to burn them!
- If you plan to store this dish in the fridge, do not mix the cashew pieces during cooking. Add them when you're about prepare the dish instead.

## What are the Ingredients for Thai Cashew Chicken?

- We are using chicken breast in this recipe, but feel free to substitute chicken thighs or even tofu. Be sure to marinade the chicken pieces to avoid having bland chicken pieces.
- The cooking sauce is made up of oyster sauce, soy sauce, fish sauce, Thai chilli paste, sesame oil and a bit of sugar.
- We highly recommend using Thai chilli paste as this brings a lot of flavour to the dish. If you don't have any, you can substitute your favourite Asian chilli paste or sauce like Sriracha or Gochujang. Be warned that the flavour will be different, but should still be good! Alternatively, you can use oyster sauce plus your favourite chilli powder.
- We are roasting our cashews in the oven at around 180C or 350F for at 10-15 minutes until you have a dark golden color. This ensures you have an even more nutty flavour in your dish.
- If you prefer a spicier dish, you can increase the number of dried chilies or add some fresh Thai bird's eye chilies when frying the garlic.
- You can easily customize this dish by adding your favorite vegetables, such as baby corn, zucchini, or snap peas.
- For a vegetarian or vegan version, replace the chicken with tofu and use vegetarian oyster sauce and soy sauce instead of fish sauce.
- To make the dish gluten-free, use tamari or gluten-free soy sauce and a gluten-free oyster sauce.
- If making this dish ahead of time, separate the cashews and only add before serving to prevent them from being soggy.

## Ingredient Substitutes

- If you can't find Golden Mountain sauce, you can use Maggi seasoning or simply add more fish sauce.
- For the Thai chili paste, you can make your own or substitute with store-bought chili paste.

## What Can I Serve with Thai Cashew Chicken?

- Plain rice, fried rice, egg fried rice, garlic fried rice
- Boiled or steamed vegetables like broccoli and carrots
- You can also serve this with some Asian noodles

## Fun Facts about Cashews

- Cashews are native to Brazil but are now grown in many tropical regions around the world, including India, Vietnam, and Nigeria.
- The cashew nut is actually a seed that grows on the bottom of the cashew apple, which is also edible and used in various culinary applications, such as jams, juices, and alcoholic beverages.
- Cashews are a good source of healthy fats, proteins, and essential minerals like magnesium, phosphorus, and manganese.

## FAQ

### How many calories are in a serving of this dish?

There are approximately 430 calories per serving of this dish, assuming it makes 4 servings.

### Is this dish healthy?

This dish can be considered moderately healthy. It contains a good amount of protein from the chicken and healthy fats from the cashews. However, it also contains a high level of sodium (1320 mg per serving), which may not be suitable for people watching their sodium intake. To make the dish healthier, you can try using low-sodium soy sauce and fish sauce, or reducing the amount of these ingredients.

Remember that the healthiness of a dish depends on individual dietary needs and preferences. If you have specific dietary restrictions or goals, you may need to adjust the recipe accordingly.


This Thai Cashew Chicken recipe combines the salty, savoury and zingy flavours of Thai cuisine. The chicken chunks are fried in a wok and served with sauce.

Thai Recipes

Thai Noodle Salad with Peanut Sauce

Easy Pad Thai Recipe

Thai Cashew Chicken