Soi Saint Louis is not just well-known for its several excellent stewed pork-leg rice (“khao kaa muu”) spots and that famous old fish-ball noodle (“luk chin pla kway tiau”) eatery, you also get delicious street-side hawker food in the morning.
One of those is this “pad kanom pak kard” (fried radish cake) stall. Also known as fried “chye tow kway” in Singapore, “char koay kak” in Penang and “bột chiên” in Vietnam, the Thai version is closer to the Penang and Vietnamese versions than the Singapore one which has evolved into an egg omelette with finely-chopped rice cakes (the white version).
The steamed rice cakes are cut into cubes and fried in lard, minced garlic, pickled radish, eggs, chives and beansprouts, flavouring with fish sauce and soy sauce. The charred edges of the rice cakes were delish.
