I'm addicted to the sauce you get with cashew chicken dishes at most thai places, but I can't seem to find a solid recipe on the net, searching for cashew chicken comes up will a billion completely different recipes, anyone know the recipe to this s***? or know a good australian site with the recipe on it? cause it seems other countries have different ideas as to what "cashew chicken sauce" is

Are we talking a satay kinda sauce or a sweet chilli kinda sauce?

more of a chilli sauce

But you're sweet enough as it is Wet.

Wetwired,

I use to work in an asian restaurant when I was younger. My boss used to make really awesome food and one of the most popular dishes was chicken with cashews, but I can tell you now, he never used chilli or satay sauce when cooking it.

He basically just used a base of water combined with some special flour (not plain or raising flour, a different one...though I'm sure it's one u can just get from the supermarket - it was just used to slightly thicken the texture so he could get a clear slightly thicker fluid than water, with the onus of flavour in the dish coming from the veges and chicken which were only stir fried and so therefore retained most of the natural flavours).

Hmmm that doesn't sound like it, it's it's got a sorta light (in thickness) and dark (in colour) look to it

haha, onus!

Maybe the thai variation of it is slightly different?

Just go to a thai restaurant and ask someone there - ppl used to ask us all the time little things like that.

they put cornstarch into sauces to thicken them (and shine) in pretty much all Chinese restaurants.

^ Oh yep, that's it!!

Damn you beat me to it Qmass!

You can buy cornflour at any supermarket.

mix:
chili for hotness
lime for sourness
palm sugar for sweetness
fish + oyster sauce

and other s*** like garlic, peanut oil and other stuff, but thats for pad thai, which is better than anything else anyway.

fyi banana leaf chicken is better

Pad thai rawks! I also love Thai green curry. Those Thais sure know how to make a curry!

Hmmm that doesn't sound like it, it's it's got a sorta light (in thickness) and dark (in colour) look to it

Forget to say, but my boss used to use water mixed not only with a little cornstarch, but also a bit of stock (vegetable or beef stock I think - also just from the supermarket).

If anyone is in the local area and likes stir fry...the old asian at the Super Bee Noodle Bar at Deception Bay knows how to work a wok.

Best stir fry I've ever had by far, $9.30 for a serving though.

Thai on High for the Win

If I had to live on only one type of food for the rest of my life it would be Thai.

Massaman (spelling?) is my favourite. Followed by red curry

There's a little thai place at jindalee that makes the best food ever. They know me by name now :)

that could be it tuco, it's labeled "pad" cashew chicken at some places I've been to, you don't have quantities of each ingredient do you?

http://thaifood.about.com/od/thairecipes/r/cashewchicken.htm