Cashew Nut Stir-Fry: the dish that converts the Thai-shy

19 July 2026 · 2 min read · Rim Thang Thai, Glenelg

Everyone's got that one friend who eyes the Thai menu like it might bite. This is the dish you order for them. Cashew Nut Stir-Fry — Pad Med Mamuang Himmaphan — is the great gateway: gentle, glossy, deeply moreish, and about as far from scary as Thai food gets.

Roasted cashews, dried chilli, no drama

The heart of it is roasted cashews tossed through a sweet-savoury sauce, with onion, capsicum and spring onion for crunch and a few whole dried chillies for warmth rather than fire. Those dried chillies look dramatic and behave themselves — they lend a smoky background note, not a punch. It's savoury, a touch sweet, and easy to love on the first bite.

How we cook it

Like everything on our wok station, it's fired to order — proteins seared hard, vegetables kept with some snap, sauce reduced right at the end so it clings instead of pooling. Have it with chicken, or keep it plant-based with tofu and vegetables; either way it lands on a bed of steamed jasmine rice ready to soak up the glaze.

Order it in Glenelg

You'll find the Cashew Nut Stir-Fry on our stir-fry menu at 39 Jetty Road, dine-in or takeaway, seven nights from 5PM. New to the whole menu? Our what-to-order guide will walk you through a no-fail first order.