An absolute classic Thai dish that’s a favourite of kids and adults alike. If you know my “Garlic Pepper Chicken” recipe, this one is a similar idea but different…apart from the obvious pork vs chicken, we are also deep frying instead of stir-frying, although you don’t need that much oil. And trust me, the deep frying makes all the difference!

It’s a dish that you can commonly find sold by street vendors or short order restaurants. (My chicken version is actually not something you can usually buy, but rather something people make at home.) Have it with some rice, or even better sticky rice, and maybe a cold beer 🙂

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at

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