Thai Breakfast Pan

Thai breakfast pan

Kai Kata

Serves 1 Cooks in 10 minutes Difficulty Easy

Kai Kata is my twist on a western fried breakfast and a very popular item on my breakfast menu at Riverside Guest House.  It starts with bacon and eggs, as all decent fried breakfasts should, followed by a few more Thai style ingredients to give the food a more local taste.

The whole meal is cooked and served in a small metal pan making it super simple to prepare. The Thai Breakfast Pan, Kai Kata is becoming very popular at many of Khao Lak’s Dim Sum restaurants and feature a wider variety of ingredients to suit it’s growing popularity.

I will stick to my simple version for this recipe but feel free to change or add more ingredients. A lot of Thai cooks would use minced pork instead of bacon.


  • 2 rashers of bacon, fried till a little crispy
  • 2 eggs
  • a little grated carrot
  • 1/2 shallot, sliced
  • 1 medium sweet chilli, sliced
  • sprig of coriander
  • 1 tsp butter
  • pinch of salt
  • pinch of pepper
  • 2 slices of toast
Thai breakfast pan ingredients
What you will need.


  1. Heat the pan on medium heat and add the butter. Swirl the pan so the butter coats the bottom and pan sides.
  2. Crack in the two eggs.
  3. Add the shallot, carrot, chill and coriander.
  4. When the eggs are cooked top season with salt and pepper and remove from the heat.

To Serve

Serve in the pan with a couple of slices of buttered toast, delicious.

Hope you enjoy Kai Kata by Apple 🍎 Riverside Thai Cooking in Khao Lak.