Thai Fried Cashews
Any nut lovers out there?
I’ve got a killer recipe for you today, if you’re a fan of cashews, Thai food, and lots and lots of flavor.
This recipe is inspired by an appetizer I had at Chiang Mai Thai in Uptown, Minneapolis. Sadly, the restaurant closed. But I’ve managed to come up with a suitable copycat recipe for their fried cashews.
About The Recipe
I’m going to warn you now: These cashews are addicting. And they’re super easy to make:
- First, they’re fried in coconut oil until toasted golden brown.
- Then they’re flavored Thai-style (with lime juice, hot pepper, and fish sauce (don’t skip it!))
I recommend eating them warm, right out of the skillet. But you could certainly eat them the next day (or the day after that). However, these won’t last forever, since they’re cooked with some liquids.
But in all likelihood, they won’t last that long.
Some grocery stores sell cashew pieces in addition to whole cashews. These are usually cheaper, since the nuts aren’t in tact. If you’re not into perfection, buy the cashew pieces. I bought mine at Trader Joe’s.
More Recipes For Nibblers (You Know Who You Are!)
- Roasted kidney bean and chickpea trail mix
- Indian spiced bar mix
- Honey-roasted garbanzo beans
- Pecan, grape, and blue cheese bites
- Roasted edamame
Like what you see? Follow along on Instagram for recipe sneak peeks and other good stuff.
- 2 cups cashew pieces
- 2 tablespoons coconut oil
- Juice from 1 lime
- 1 teaspoon fish sauce
- 2 teaspoons togarashi spice (or other hot pepper powder)
- In a small bowl, combine lime juice, fish sauce, and togarashi spice.
- Heat coconut oil in a skillet over medium heat. Add cashews and stir fry for 3 to 4 minutes, until cashews are golden brown. Turn heat off.
- Pour lime mixture into hot skillet and stir to evenly distribute. Remove cashews from skillet and place on a baking sheet to cool slightly. Eat warm from the skillet (preferred) or once they have cooled.