Pa Thong Ko (Thai Fried Dough Sticks)

Name: Pa Thong Ko (Thai Fried Dough Sticks)
Yield: 4
Cuisine: Thailand
Ingredients: Plain flour — 500 g (4 cups); Baking powder — 1 tsp; Baking soda — 1/2 tsp; Salt — 1 tsp; Sugar — 2 tbsp; Warm water — 300 ml (1 1/4 cups); Sunflower oil, plus extra for frying — 2 tbsp (30 ml); Sweetened condensed milk or warm soy milk, to serve

The Quirky Foodster Team

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Servings

Ingredients

Plain flour — 500 g (4 cups)
Baking powder — 1 tsp
Baking soda — 1/2 tsp
Salt — 1 tsp
Sugar — 2 tbsp
Warm water — 300 ml (1 1/4 cups)
Sunflower oil, plus extra for frying — 2 tbsp (30 ml)
Sweetened condensed milk or warm soy milk, to serve

Method

Mix the flour, baking powder, baking soda, salt and sugar in a large bowl.
Gradually add the warm water and 2 tbsp oil, mixing into a soft, slightly sticky dough.
Knead for 5 minutes, then cover and let rest at room temperature for at least 1 hour.
On a lightly oiled surface, roll the dough into a rectangle about 1 cm (1/2 in) thick and cut into strips about 2 cm (3/4 in) wide and 8 cm (3 in) long.
Stack two strips together and press a chopstick down the centre lengthwise to join them, then stretch gently to elongate.
Heat about 5 cm (2 in) of oil in a deep frying pan to 180°C (350°F).
Fry the dough sticks in batches for 2–3 minutes, turning, until puffed and deep golden brown all over.
Drain briefly on paper towels and serve warm with condensed milk or soy milk for dipping.

Introduction: Pa thong ko, crisp golden fried dough sticks derived from the Chinese youtiao, are a beloved Thai
breakfast, sold fresh each morning from street carts and traditionally dipped into sweetened condensed
milk or a warm cup of soy milk.

Cultural Background: Pa thong ko, crisp golden fried dough sticks derived from the Chinese youtiao, are a beloved Thai
breakfast, sold fresh each morning from street carts and traditionally dipped into sweetened condensed
milk or a warm cup of soy milk.

Tips: Pressing two strips together before frying is what creates the classic pa thong ko shape, allowing it to puff up dramatically in the hot oil. Keep the oil at a steady temperature — too cool and the dough absorbs oil rather than crisping and puffing.

Variations: Serve alongside khao tom or jok, as is traditional in some households. Sprinkle with sesame seeds before frying for extra texture. Naturally vegan and vegetarian.

Storage: Best eaten fresh; leftovers can be stored at room temperature for a few hours but lose their crispness.

Reheating: Reheat in a 200°C (400°F) oven for 5 minutes to re-crisp; avoid microwaving, which makes them soggy.

FAQs:

Q: What is pa thong ko traditionally served with?

A: Sweetened condensed milk for dipping, or alongside a bowl of warm soy milk or khao tom.

Q: Why press two strips together?

A: It's the technique that gives pa thong ko its distinctive hollow, puffed shape once fried.

Q: Can I make the dough ahead?

A: Yes, the dough can rest in the refrigerator overnight; bring to room temperature before shaping and frying.