Thai fried cashews: Paleo and gluten free snack that is bursting with flavor!

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.

Thai Fried Cashews: A paleo-friendly and gluten free snack that is super easy to make!

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.

Money-Saving Tip

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.

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Thai Fried Cashews

Thai Fried Cashews

Yield: 2 cups
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes

These nuts are paleo-friendly, gluten free, grain free, and sugar free. Indulge and enjoy!

Ingredients

  • 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)

Instructions

  1. In a small bowl, combine lime juice, fish sauce, and togarashi spice.
  2. 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.
  3. 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.