Pad Cashews Recipe

Prep vegetables and aromatics

Peel and slice the onion into 1/2-inch wedges. Core and seed the bell peppers, then cut into 1/2-inch strips. Peel the carrot and cut on the diagonal into 1/4-inch thick slices. Cut broccoli into bite-sized florets. Peel and finely mince the garlic. Peel and grate or finely mince the ginger. Trim and thinly slice the green onions, separating whites from greens for garnish.

Toast cashews

Heat a large skillet or wok over medium heat. Add 1/2 tablespoon vegetable oil and the raw cashews. Toast, stirring frequently, until the cashews are golden in spots and fragrant, about 4–5 minutes. Transfer toasted cashews to a bowl and set aside.

Make sauce

In a small bowl, whisk together the Thai chili paste, soy sauce, oyster sauce, rice vinegar, brown sugar, cornstarch, and 3 tablespoons water until smooth. This will be the sauce; set aside.

Stir-fry vegetables

Increase heat to medium-high and add the remaining 1.5 tablespoons vegetable oil plus the sesame oil to the hot pan. Add the onion and the white parts of the green onion; stir-fry 1–2 minutes until they begin to soften. Add the carrot and broccoli; stir-fry 2–3 minutes. Add the bell peppers and continue to stir-fry until vegetables are crisp-tender, about 2 more minutes. If the pan becomes dry, add a splash of water (1–2 tablespoons) to help cook the broccoli without burning other vegetables.

Add aromatics and sauce

Push the vegetables to the sides of the pan to create a small well. Add the garlic and ginger to the center and stir for 20–30 seconds until fragrant. Pour the prepared sauce over the vegetables and stir to combine. Cook, stirring, until the sauce thickens and becomes glossy, about 1–2 minutes. Taste and adjust seasoning with salt and pepper as needed.

Finish with cashews

Return the toasted cashews to the pan and toss to coat in the sauce and distribute evenly. Stir in the sliced green tops of the green onions and remove from heat. If desired, squeeze fresh lime juice over the stir-fry and toss briefly.

Serve

Transfer Pad Cashews to a serving bowl or plate and garnish with chopped cilantro, additional sliced green onions, and an extra wedge of lime if using.

Cook jasmine rice

Rinse the jasmine rice under cold water until the water runs mostly clear. Combine the rinsed rice, 1 1/4 cups water, and 1/4 teaspoon salt in a small saucepan. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer for 12–15 minutes until water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.

Serve the Pad Cashews over or alongside the jasmine rice while hot.