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Cashew Chicken Pad Thai

Cashew Chicken Pad Thai

The ultimate comfort food, Cashew Chicken Pad Thai is a flavorful fusion of tender chicken, crunchy cashews, and rich noodles that will satisfy your cravings. This easy weeknight dinner comes together quickly, making it perfect for busy evenings. Whip it up tonight for a meal that everyone will love!
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Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • ⅓ cup water
  • ¼ cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons light brown sugar
  • 1 teaspoon fish sauce
  • 1 teaspoon sriracha
  • 1 package pad thai rice noodles
  • 2 tablespoons olive oil
  • ½ cup roasted salted cashews
  • 18 ounce chicken breast
  • ½ sweet onion sweet onion
  • 2 large carrots
  • 2 cloves garlic
  • 1 cup snow peas
  • ¼ cup green onion

Equipment

  • Baking Sheet
  • Wooden Spoon
  • Cutting Board
  • Large Pot
  • Skillet
  • Frying Pan
  • Chef's Knife
  • Whisk

Method
 

  1. Add all the ingredients for the sauce to a small bowl: water, soy sauce, rice vinegar, brown sugar, fish sauce, and sriracha. Whisk until everything is well combined and set aside for later.
  2. Bring a large pot of water to a boil over high heat. Once boiling, add the pad thai rice noodles and cook for about 4 minutes until they're tender but still a bit firm. Drain the noodles and rinse them under cold water to stop the cooking process. Set them aside for later.
  3. Heat a large high-sided skillet or wok over medium heat. Add one tablespoon of olive oil and let it heat for about a minute.
  4. Once the oil is hot, add the roasted salted cashews to the skillet. Cook for 2 to 3 minutes, stirring occasionally, until the cashews are toasted and golden brown. Once done, remove the cashews from the skillet and place them on a plate to cool.
  5. Add the remaining tablespoon of olive oil to the skillet and allow it to heat for an additional minute. This oil will help cook the chicken and vegetables.
  6. Next, add the chicken breast, sweet onion, and carrots to the skillet. Cook for about 5 minutes, stirring occasionally, until the chicken is fully cooked through and the vegetables are just tender. You want the chicken to be a nice golden brown.
  7. Now, add the minced garlic to the skillet. Stir and cook for an additional minute to allow the garlic to release its aromatic flavor.
  8. With the chicken and vegetables cooked, it's time to add the sauce and the rinsed noodles into the pan. Toss everything together to combine, making sure the noodles are coated in the sauce. Cook for an additional minute to warm the noodles through.
  9. Lastly, add the snow peas and green onion to the skillet. Cook for just one more minute, or until the snow peas are warmed through and bright green.
  10. Serve immediately, garnished with additional chopped cashews and sesame seeds, if desired. Enjoy!

Notes

If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat gently on the stovetop to maintain texture.