You possibly will not believe you could lose weight while on a diet plan which includes Thai Kai Pad Prik Haeng but it is obtainable. The key is to not eat Thai Kai Pad Prik Haeng or other high calorie poultry every day but in moderation.

This is what I do, I allow myself high calorie food once per week. I eat a calorie controlled diet 6 days a week, say 1500 to 2000 calories each day, and then one day, I eat anything – within moderation of course.

I have been eating like this for the last 4 weeks and it has enabled me to lose 5 kilos. I have not increased my exercise plan or taken any supplements or diet drinks. I have just been conscious of what I eat on most days and then eat whatever I feel like one day a week.

I also find it makes things easier if you have professional support when trying to lose weight and for that I signed up with the Biggest Loser club. They have lots of tools to help you monitor your progress and attain 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 Thai Kai Pad Prik Haeng which is one of my favourite|most admired|most adored|best loved Thai recipes.

Thai Kai Pad Prik Haeng (Chicken with Chile and Nuts)

Posted by WingsFan91 at recipegoldmine.com 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, saut? the garlic until it is golden brown and slightly crispy, then remove it and drain on a kitchen towel. Saut? 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.

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%.