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Original name
Pad Phet Pla Duk Tod ผัดเผ็ดปลาดุกทอด
The catfish is either deep fried or baked first, then brought to stir fried in red curry paste with an addition of soy sauce, fish sauce, and sugar, topped with crispy basil for its aromatic taste and smell.
| In the local culture | - For everyday |
| Season | - Summer - Autumn - Spring |
| Regions | - Bangkok and middle |
| Spicy | Well spicy |
| How to eat it | - With a spoon |
| Caloric value | High |
| Temperature | - Hot |
| Allergy | - Contains fish |
| Difficulty of preparation | Average |
| How to cook | - Stir-fry - Deep fried |
| Cooked - Raw | - Cooked |
| Outils de préparration | - Wok |
Side food
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Steamed jasmin rice
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