Pa Tong Go Thai Fried Dough

Name: Pa Tong Go Thai Fried Dough
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 2 tsp granulated sugar; 2/3 cup warm water; 2 tbsp neutral oil (vegetable or canola); 4 cups neutral oil for deep-frying

Airy, golden fried dough sticks popular at Thai morning markets, eaten with sweetened condensed milk or pandan custard for dipping. Plan ahead: the dough must rest for at least 30 minutes before frying.

60 minMediumServes 4300 cal/serving

ThaiBreakfastStovetopVeganHalal-friendlyDairy-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

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Ingredients

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp granulated sugar
2/3 cup warm water
2 tbsp neutral oil (vegetable or canola)
4 cups neutral oil for deep-frying

Instructions

1

In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 2 tsp granulated sugar.
2

Add 2/3 cup warm water and 2 tbsp neutral oil (vegetable or canola) to the dry ingredients. Stir until a shaggy dough forms, then knead briefly for 1 to 2 minutes until smooth. The dough should be soft and slightly sticky. Cover and rest at room temperature for at least 30 minutes.
3

On a lightly floured surface, roll the dough into a rectangle about 1/4-inch thick. Cut into strips roughly 1 inch wide and 4 inches long. Stack two strips on top of each other and press a chopstick firmly down the center lengthwise to bond them together.
4

Heat 4 cups neutral oil for deep-frying in a wok or deep saucepan over medium-high heat to 375°F (190°C). Working in batches, carefully lower the dough sticks into the oil. Rotate gently so they brown evenly on all sides, about 2 to 3 minutes total.
5

Remove with a slotted spoon and drain on paper towels. Serve immediately while hot and crispy, with sweetened condensed milk or your preferred dipping sauce.

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Questions

How much time should I plan for Pa Tong Go Thai Fried Dough?

As written, 60 minutes: 40 of prep and 20 of cooking. The longest single stretch is step 2 (30 minutes): "Cover and rest at room temperature for at least 30 minutes."

How hot should the oil be for Pa Tong Go Thai Fried Dough?

For Pa Tong Go Thai Fried Dough, the frying oil is held at 375 F (about 190 C) in step 4. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

Can I make Pa Tong Go Thai Fried Dough gluten-free?

Yes. The gluten in Pa Tong Go Thai Fried Dough is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How many calories are in Pa Tong Go Thai Fried Dough?

One serving (the recipe makes 4) is about 300 calories, with 5 g protein, 35 g carbohydrate and 16 g fat, plus 2 g fiber and 51 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Pa Tong Go Thai Fried Dough?

Refrigerate what is left of Pa Tong Go Thai Fried Dough within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

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