This is considered to be one of the best street foods in Bangkok, where its vendors are easily recognised by their signature huge metal pans sizzling with hot oil.






Skill level

Average: 4.3 (4 votes)

Hoy tod should be eaten fresh, while still hot, as it loses its crispiness once it cools to room temperature.


  • 1 tbsp rice flour
  • 1 tbsp tapioca flour
  • 2 tbsp plain (all-purpose) flour
  • pinch of fine sea salt
  • ½ tsp ground white pepper, plus extra to serve
  • 1 tbsp baking powder
  • 70 ml (2¼ fl oz) iced water or sparkling water
  • 12 oysters, shucked
  • 80 ml (2½ fl oz/⅓ cup) vegetable oil
  • 1 garlic clove, finely chopped
  • 1 egg, beaten
  • 90 g (3 oz/1 cup) bean sprouts
  • 1 tbsp soy sauce
  • coriander (cilantro) leaves and
  • chopped chives, to garnish

Dipping sauce

  • 60 ml (2 fl oz/¼ cup) Sriracha
  • 1 tbsp caster (superfine) sugar
  • ¼ tsp fine sea salt
  • 1 tbsp white vinegar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. First, prepare the dipping sauce. Combine the Sriracha, caster sugar, salt, white vinegar and 1 tablespoon water in a small saucepan over medium heat. Stir until the sugar dissolves, remove from the heat and set aside.
  2. In a mixing bowl, whisk together the flours, salt, pepper, baking powder and iced water. Add the oysters and mix thoroughly, then set aside.
  3. Heat the oil in a wok or a large heavy-based frying pan over medium heat and sauté the garlic until fragrant. Add the oyster batter to the wok, using a spatula to distribute the oysters evenly, and cook for 1 minute, or until the bottom starts to turn a golden colour. Pour the beaten egg over the top, spreading it evenly with a spatula, and continue to cook until the bottom turns golden brown. Flip the omelette and cook for a further 3–5 minutes, until golden brown and crisp. Transfer to a plate and set aside.
  4. In the same wok or frying pan, stir-fry the bean sprouts with the soy sauce for 30 seconds. Remove from the heat and arrange in a mound on a serving plate. Place the omelette on top of the bean sprouts, scatter with coriander and chives, season with ground white pepper and serve with the dipping sauce alongside.


Recipe and images from Bangkok Local by Sareen Rojanametin and Jean Thamthanakorn, Smith Street Books, RRP $39.99