Gai pad med mamuang is the cashew chicken you order at every Thai place, and it is genuinely quick at home. Twenty five minutes, one wok, and nothing in it that you cannot find at the supermarket.
The trick is frying the cashews and dried chillies separately in a little oil first, so they stay crisp and smoky instead of going soft in the sauce. Fold them back through right at the end.
Keep the heat high and have everything prepped beside the stove, because once the chicken hits the pan it moves fast. Serve straight away with plenty of jasmine rice.
