Chicken and Cashew stir fry


200g TT Vermicelli Noodles

Bowl of Ice and water

1 tbsp Oil

500g Chicken Breast cubed

100g cashew nuts

40g Dried Shrimp

 1tbsp TT Turmeric

1 tbsp TT Galangal

1 tbsp Thai basil

1 Tbsp Garlic

6x Dried red long chillies soaked in water

1tbsp Fish Sauce

1 tbsp Oyster sauce

100ml Veg Stock

1tsp Palm Sugar

2 Fresh Kaffir Lime Leaves

3 sprigs thai basil

1 pinch Chilli flakes or Powder

Serve with Fresh Kaffir Limes, Thai Basil and A squeeze of Lime

Cooking Vermicelli Noodles

  1. To prepare the noodles, place the noodles in a bowl of warm water until soft
  2. Place soften noodles into a pot of boiling water for about 1-2 minute until cooked
  3. Drain off as much water as possible and place into a bowl of ice water and 1 tbsp oil.
  4. Drain when cool, These noodles are now ready for anything whether you are making a stir fry or a summer noodle salad!

Chicken And cashew nut stir fry

  1. Heat up a wok to a high heat and oil (it should be at the smoking point)
  2. Add the cubed chicken Breast
  3. Once the chicken is cooked on the outside add the cashew nuts and dried shrimps
  4. Once it is cooked throughout, add the Turmeric, Galangal, garlic
  5. Add the red chillies
  6. Add Fish sauce to deglaze the edge
  7. Add the Oyster sauce and Veg Stock and tsp Palm Sugar and Thai Basil
  8. Rip and add Fresh Kaffir Lime Leaves
  9. Turn off the heat and add fresh coriander, Thai Basil and Chilli Flakes
  10. Grab your pre-cooked Vermicelli Noodles and add to your wok with the chicken and cashew stir fry.
  11. Serve with Fresh Kaffir Limes, Thai Basil and A squeeze of Lime
Handy tip

Learning how to properly cook rice noodles can make a huge difference to your Thai meals.

Did you know

Thailand loves its King, and shows great respect for the monarchy. The well-known Hollywood movie “The King and I” was never shown in Thai theatre's because it was considered to be derogatory to the King