Youtiao, the Chinese version of Thai Fried Dough Sticks , is beloved across Asia but is not considered a health food. Since youtiao (and patongko) are deep-fried, they are higher in fat and calories compared to steamed or baked options. That said, enjoying them occasionally as part of a balanced diet is completely fine. In Thailand, Thai Fried Dough Sticks are often eaten in small portions with soy milk or porridge, making them more of a side dish than a full meal. This moderation is key. If you’re making them at home, you can take steps to make them healthier, such as using fresh oil, maintaining proper frying temperature to reduce oil absorption, or experimenting with air-frying. Still, the unique puff and crispiness of authentic Thai Fried Dough Sticks come from deep frying, which can’t be fully replicated by healthier methods. In short, youtiao isn’t a health food, but it’s also not harmful when eaten mindfully and in moderation. It’s comfort food, and like all comfort foods, it’s meant to be enjoyed without guilt.

What is the name of the Thai fried bread?

The Thai fried bread that you often see sold in markets is officially known as Thai Fried Dough Sticks or patongko . In English, people sometimes describe them as “Thai fried bread” because they are dough-based and fried until golden brown. But the essence of this food is that it’s not a flat bread or loaf; it’s an airy, elongated stick that splits open when fried, creating a fluffy interior. In Thailand, calling them bread is a bit misleading since they’re not baked. However, they do share similarities with bread-making, especially in the fermentation process where yeast is used to let the dough rise. This is what gives Thai Fried Dough Sticks their characteristic airy bite. If you’re searching for recipes under “Thai fried bread,” chances are you’ll be directed to Thai Fried Dough Sticks , which are the closest match. They stand proudly among other Thai breakfast staples, representing comfort food at its finest.

What are Thai donuts called?

Thai donuts are most commonly referred to as patongo Thai or Thai Fried Dough Sticks . Although they resemble donuts because they are fried, they are not sweet and do not have the ring shape of American-style donuts. Instead, they are long, golden sticks of dough that puff up beautifully when fried. Sometimes, tourists call them “Thai donuts” because they’re sold at breakfast stalls just like donuts in Western countries. However, the taste is very different—lightly salted, slightly chewy, and crispy at the edges. In some modern cafés across Bangkok, these Thai donuts have been reinvented with sweet dips, chocolate drizzles, or even paired with ice cream, making them a fun fusion dessert. Still, their true identity remains the humble, savory breakfast treat eaten with soy milk or rice porridge. So, while calling them “Thai donuts” isn’t wrong, the authentic name that locals use is patongko or Thai Fried Dough Sticks .

Patongko is the Thai term for the golden, crispy fried dough that you see sizzling in street stalls across Thailand. While patongko is essentially the same as Thai Fried Dough Sticks , it has its own cultural identity. In Thailand, patongko is smaller than the Chinese youtiao and is usually sold in bundles of five or ten pieces. Street vendors prepare them fresh every morning, ensuring they’re crispy on the outside and soft inside. Patongko is often enjoyed with sweetened condensed milk, Thai-style pandan custard, or hot soy milk. For many locals, the word patongko instantly brings back childhood memories of breakfast before school or a quick snack with family. The charm of patongko lies in its versatility—it can be part of a sweet snack, a savory breakfast, or even eaten plain. Unlike Western donuts, patongko is never glazed or frosted; instead, its beauty is in its simplicity and light texture.

Thai Fried Dough Sticks Recipe – Delicious Patongko Breakfast

Description

Authentic Thai Fried Dough Sticks recipe, a crispy and airy breakfast snack known as Patongko in Thailand. Perfect with soy milk, porridge, or pandan custard.

Ingredients

Scale

3/4 cup warm water (about 115°F, or 45°C)
1 teaspoon sugar
1 teaspoon instant yeast
7 oz bread flour (plus more for dusting)
1/2 teaspoon salt
1/2 teaspoon baking powder
2 teaspoon neutral-flavored oil (and plenty more for frying)

Instructions

In a bowl, add warm water then add sugar and yeast. Give it a quick stir and set aside for several minutes to activate the yeast.
In a mixing bowl, add flour, salt, and baking powder and stir to combine.
Once the yeast has been activated, add oil, stir and then add the mixture to the dry ingredients. Use a spatula or wooden spoon to mix and combine until a soft dough is formed.
Place the dough in a Ziploc bag, seal it and place in the refrigerator to rest for 12–24 hours or at least overnight.
After resting the dough, take it out of the refrigerator and leave it on the counter for 10–15 minutes so that it isn’t too cold.
Dust a clean working surface and take the dough out of the bag. Dust the dough and then divide in half.
Shape each half into a long log and press to deflate. Cover the one that you have not worked on to avoid drying it out.
Cut the dough into 3”x1¼” strips. Place one strip on top of another one. Wet the tip of a chopstick and dust it with some flour, then press the chopstick down in the center of the dough strips.
Heat plenty of oil in a deep fry pan until the oil reaches 350°F. Pull and stretch the dough sticks to double their length and add them to the oil. Immediately toss and turn the sticks constantly in the oil so that they will expand evenly in all directions. Once the sticks are done expanding, flip them a few times and fry until golden and crispy.
Continue to shape and fry the dough sticks until there is no more dough left.

Notes

Ensure the oil temperature stays around 350°F for best results.
Do not overcrowd the pan; fry in small batches.
Resting the dough overnight improves flavor and texture.
Serve with sweetened condensed milk, pandan custard, or soy milk for an authentic experience.

Nutrition

Serving Size: 2 sticks
Calories: 160
Sugar: 1g
Sodium: 150mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 4g
Cholesterol: 0mg

Keywords: Thai Fried Dough Sticks, patongko Thai, Thai donuts, Thai fried bread, youtiao, Vietnamese fried dough sticks, fried dough sticks recipe