Thai Kai Pad Prik Haeng (Chicken with Chile and Nuts) Posted by WingsFan91 at 6/22/01 10:01:52 am) I recently had this at a Thai restaurant and just had to go out and find the recipe! Yield: 1 serving 1 cup chicken meat, finely sliced 1/2 cup tua fak yao (long beans), cut into 1-inch pieces 1/2 cup celery, sliced on a bias 1/4 cup prik haeng (dried red chiles), crumbled 1/4 cup cashews 1/4 cup mam sup (stock) 1 tablespoon kratiem (garlic), thinly sliced 1 tablespoon nam pla (fish sauce) 1 tablespoon si iew khao (light soy sauce) 1 tablespoon si iew dhum (dark soy sauce) 1/4 teaspoon nam tan paep (palm sugar -     can substitute plain sugar) One of the cook books I crosschecked this recipe with described it as "chile hot," which seems a fair description, though their version was a little milder than this one. As always remember that you can reduce the chile if you wish. This dish offers an excellent example of texture contrast with the crunchy nuts and the softer meat. Place a wok or skillet on medium heat and carefully toast the uncooked cashews until they begin to turn golden, and are just cooked through (test by biting one). In a mortar and pestle or food processor briefly pound the cashews to produce a broken consistency. Heat the wok or skillet over high heat, and add a little peanut oil, and when it is hot, sauté the garlic until it is golden brown and slightly crispy, then remove it and drain on a kitchen towel. Sauté the chiles briefly, then add the chicken and continue stirring until it begins to change color. Working quickly add the remaining ingredients in turn, stirring to mix, adding the soy sauces and fish sauce, then finally the stock after the dry ingredients, as this will cool the mixture to allow the cooking to finish. Return the garlic to the pan, and cover, leaving for about a minute to complete cooking. Check that the meat is cooked, and taste for seasoning balance. Serve with steamed/fried rice, and the usual table condiments.