What you've discovered here is a classic Thai breakfast or snack, centered around delicious deep-fried dough sticks known as *patongko*, which you see on the blue and white plate. Often likened to churros or doughnuts, *patongko* are light and airy on the inside, with a wonderfully crispy exterior. They're a common sight at street food stalls and markets across Thailand.

Unlike many Western pastries served sweet, *patongko* in Thailand are typically enjoyed with various dipping sauces or accompaniments. In your photo, you have a vibrant green sauce, which is most likely *sangkhaya*, a pandan custard. Pandan is a leafy plant widely used in Southeast Asian cooking for its unique, subtly sweet, and aromatic flavor, and it gives the custard its distinct color. This combination of the savory fried dough with the sweet, fragrant pandan custard is incredibly popular. You also have a bottle of what appears to be soy milk, a traditional pairing with *patongko* for a complete breakfast. Soy milk in Thailand is often less sweet than versions found in other parts of the world, making it a good complement.

And those peanuts in the bowl? While less common with *patongko* than the pandan custard, they could be an interesting side offering from this particular establishment. Sometimes, peanuts are served with savory street food dishes, or they might be sweetened and served as a separate snack.

*Patongko* themselves have a fascinating history, believed to have originated from Chinese *youtiao*, which are similar fried dough sticks. They made their way to Thailand through Chinese immigrants and have since become a beloved part of Thai culinary culture, uniquely adapted to local tastes and preferences, like the addition of pandan custard for dipping.