You may not accept that it is possible to lose weight while on a diet plan which includes Pad Ped Pla Dhuk but it is feasible. The key is to not eat Pad Ped Pla Dhuk or other high calorie seafood every day but in moderation.

As an example, I allow myself moderately high calorie food once per week. I eat a calorie controlled diet for most of the week, say 1200 to 1800 calories each day, and then 1 day, I eat whatever I want – within reason of course.

I have been eating like this for the last few weeks and it has helped me to lose 5 kilos. I have not accelerated my exercise habits or taken any supplements or diet aids. I have just been careful of what I eat on most days and then eat whatever I like one day a week.

I also think it makes things easier if you have some support when dieting and for that I joined the Biggest Loser club. They have many tools to enable you to monitor your progress and achieve your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat Thai food. I never imagined|thought|believed I could lose 5 kilos while eating Thai meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some Thai food, I suggest|advise|propose you make Pad Ped Pla Dhuk which is one of my favourite|most admired|most adored|best loved Thai recipes.

Pad Ped Pla Dhuk (Spicy Catfish ? Thai)

Posted by WingsFan91 at recipegoldmine.com 11/15/2001 3:22 pm

Ever wondered what to do with a catfish? This traditional Thai recipe is useful if you have a fisherperson in the family.

Note the oil for cooking should be *HOT*. In view of this it is probably a good idea if the slightly nervous stir fry chef cooks this in a skillet with a lid!

Lesser Ginger (called krachai in Thai) is a thin tuberous cousin of normal ginger, which will do if you can’t get krachai. normal ginger should be grated rather than sliced.

You need about a pound of catfish, cut through the body into "steaks" about half to one inch thick.

1/2 cup Thai eggplant (small round green eggplants)
6-10 cloves garlic, crushed, chopped or mashed
2 stalks lemon grass (about 2-3" long), bruised
1/4 cup very thinly sliced lesser ginger
1/2 cup sweet basil, chopped
1/4 cup fish sauce
1 tablespoon palm sugar

You can if you wish add a few sliced chiles.

Combine the sauce ingredients.

In a wok (see caveat above) get enough oil to shallow fry the fish smoking hot. Add the fish and stir until thoroughly coated with oil, then add the prepared sauce (caution, it can splash – you may want to wear eye-protection, or make judicious use of a splatter guard). Stir fry for about 2-3 minutes, ensuring the fish doesn’t stick to the pan and the pieces are all thoroughly sauced.

Remove to a serving dish and serve with steamed jasmine rice. The usual Thai table condiments apply (i.e. red chiles in vinegar, green chiles in fish sauce, powdered red chile and sugar)

Final caution: this cooks quite quickly – don’t overcook it or the fish will become rather hard! It is cooked when you can pry the flesh from the central bone stem of the steak using the tip of a table knife without undue effort.

Special thanks to – Muoi Khuntilanont.

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.