Pad Kra Pao with Fried Egg

Method

1. Roughly pound the garlic and chilies in a mortar. Mix the oyster sauce, fish sauce, dark soy sauce, sugar and water to make the sauce.

   Add in this stepGarlic (cloves) 5Thai bird's eye chilies 2Oyster sauce 1 tbspFish sauce 1 tspDark soy sauce (for colour) ½ tspSugar 1 tspWater 2 tbsp

2. Heat plenty of oil for the eggs in a wok over medium-high heat, crack in the eggs and fry them, spooning the oil over them. Take them out when the edges are brown and crisp and the yolks are still runny. Fry 2 at a time in 1 batch(es), 2 min in total.

   Add in this stepCooking oil (for the eggs) 3 tbspEggs 2

   medium-high heat

3. Leave only 1 tbsp of oil in the 26 cm wok, add fresh oil and fry the pounded garlic and chilies over medium-high heat for 30 sec until fragrant. Add the meat straight away before they burn.

   Add in this stepCooking oil 1½ tbsp

   medium-high heat

4. Add the minced pork and stir-fry over high heat for 4 min, breaking it up. It is ready when no pink remains, the liquid has evaporated and the meat is sizzling.

   Add in this stepMinced pork 240 g

   high heat

5. Pour in the sauce and stir-fry over high heat for 1 min until the meat is glossy. Turn off the heat, add the basil leaves and mix until they wilt.

   Add in this stepHoly basil (or Thai basil) 20 g

   high heat

6. Put rice on plates, top with the meat and finish with a fried egg.

   Add in this stepHot cooked rice (jasmine rice) 400 g