How To Make Pa Thong Ko (Thai Donuts) — A Beginner-Friendly Street Food Recipe

Every time I wander through a Thai morning market, I find myself drawn to the same sizzling wok: a vendor flipping golden sticks of dough, pulling them out crisp and puffed, and handing them over in a paper bag. That's pa thong ko, Thailand's beloved breakfast and snack donut, and it's far easier to make at home than you might think. Whether you're a total beginner in the kitchen or a seasoned home cook looking for a new weekend project, this recipe walks you through every step with confidence. Grab your apron — we're making street food magic today!

Ingredients

• 300g (about 2 ½ cups) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 3 tablespoons granulated sugar
• 1 teaspoon instant yeast
• 180ml (¾ cup) warm water
• 1 tablespoon vegetable oil, plus 4 cups for frying
• Sweetened condensed milk or chocolate sauce, for serving

Instructions

1. Combine the flour, baking powder, baking soda, salt, and sugar in a large bowl and whisk well.
2. Stir the instant yeast into the warm water and let it bloom for 5 minutes.
3. Add the yeast water and 1 tablespoon of oil to the dry ingredients and mix into a rough dough.
4. Turn the dough onto a floured surface and knead for about 6 minutes until smooth and slightly tacky.
5. Cover and let the dough rise in a warm place for 45–60 minutes, until doubled.
6. Gently deflate the dough and divide it into 8–10 equal pieces.
7. Roll each piece into a log about 4 inches long, then press two logs together in the center to create the classic paired-stick shape.
8. Let the shaped donuts rest for 20 minutes uncovered — this forms a slight skin that helps them puff.
9. Heat the frying oil to 350°F (175°C). Fry the donuts in small batches, turning often, for 3–4 minutes until golden and puffed.
10. Drain on paper towels and serve warm with condensed milk.

Cooking Tips & Chef's Notes

• Beginner's secret: Weigh your flour if you can — it makes the dough much more predictable.
• Shape matters: The classic two-stick pairing isn't just for looks; it helps the donuts puff into that signature hollow shape.
• Test the oil: Drop in a tiny piece of dough — it should sizzle and rise within seconds.
• Turn constantly: Rotating the donuts as they fry ensures even browning and a crisp shell.
• Serve immediately: These are best eaten within an hour of frying, while the outside is still crackly.

You did it! Homemade Thai donuts are a beautiful thing, and I'm so glad you're here trying something new. Whether you serve them for a lazy weekend breakfast or a fun afternoon snack, these golden treats are guaranteed to make people smile. Please share your results — tag a friend, post a photo, and spread the crispy, sweet joy. Happy cooking, and enjoy every bite!

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