The Khanom Pang Na ขนมปังนา is the Thai french toast topped with a spread.
Usually pork-based (Kanom Pang Nar Moo), during our trip to Koh Lanta in November 2024, we tried it at the “Picasso” restaurant of the Cha-ba bungalow Resort, both with shrimp and chicken spread.
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 12 Pieces
- Cooking methods: Frying
- Cuisine: Thai
- Seasonality: All seasons
Ingredients for Khanom Pang Na:
- 3 slices bread (for toast)
- 3 cloves garlic
- 4 oz ground pork (or chicken or shrimp)
- 1 teaspoon soy sauce
- as needed coriander root
- 2 egg
- 1 teaspoon sugar
- as needed coriander
- as needed vegetable oil
Steps
Cut each slice of sandwich bread into 4 squares and set aside.
Crush the coriander root finely in a mortar.
Add the white peppercorns and continue crushing. Add the garlic and crush.
Finally, add the soy sauce, sugar, and ground pork.
Mix all the ingredients together with your hands.
Spread 1 teaspoon of pork mixture (or other) on each slice of bread and a coriander leaf.Break the eggs into a bowl and beat them lightly.
Dip the bread, pork side down, into the beaten egg and quickly transfer it to the hot oil (also pork side down).
With shrimp
With chicken
Accompaniment
They are often accompanied by Ajaad, a cucumber-based salad.
They are often accompanied by Ajaad, a cucumber-based salad.
1/2 cup water □1/2 cup granulated sugar □240 ml cup white wine vinegar ▢1/2 teaspoon salt ▢1.6 oz cucumber, cut into thin quarters ▢1 red chili, thinly sliced ▢1 shallot, thinly sliced
1/2 cup water □1/2 cup granulated sugar □240 ml cup white wine vinegar ▢1/2 teaspoon salt ▢1.6 oz cucumber, cut into thin quarters ▢1 red chili, thinly sliced ▢1 shallot, thinly sliced
Combine water, sugar, vinegar, and salt in a medium-sized saucepan over medium heat.
Bring to a boil and stir occasionally for 15 minutes until the sauce starts to thicken/become glossy.
Pour into a bowl and let cool for 10 minutes, then add chili, shallot, and cucumber and let sit until ready to serve.
Pour into a bowl and let cool for 10 minutes, then add chili, shallot, and cucumber and let sit until ready to serve.
