mitziemee.com It was really fun to see how the Pa Thong Ko was made. The ladies at the stall worked quickly, tossing small pieces of dough into the hot oil and expertly swirling them around until they puffed up and turned a beautiful golden brown. I ended up with a big bag of Pa Thong Ko—far too many for one person, but they looked irresistible. Fresh from the wok, they were crispy on the outside, and warm and pillowy on the inside. They were sprinkled with sesame seeds and had a slightly savory taste. So good! They were everything you want in a morning snack, but despite my best efforts, I couldn’t finish them all. I saved some for later, but Pa Thong Ko is best enjoyed fresh. #streetfood #thailand #travelblog