How to make it
7 steps. Take it one step at a time.
Using a mortar and pestle, pound the garlic and bird's eye chilies together
Using a mortar and pestle, pound the garlic and bird's eye chilies together into a coarse paste.
Heat half the oil
Heat half the oil in a wok or skillet over high heat until shimmering (about 350°F / 177°C). Crack the egg into the oil and fry until the edges are golden brown and crispy, while the yolk remains runny. Remove and set aside.
3 minAdd the remaining oil
In the same pan, add the remaining oil. Stir-fry the pounded garlic and chili paste over medium-high heat until fragrant (be careful not to burn the garlic).
1 minAdd the minced pork
Add the minced pork to the wok. Increase heat to high and break up the meat with a spatula. Stir-fry until the pork is almost cooked through.
3 minAdd the oyster sauce, soy sauce, fish sauce, and sugar
Add the oyster sauce, soy sauce, fish sauce, and sugar. Stir-fry for another minute until the sauce coats the meat evenly.
1 minTurn off the heat and throw
Turn off the heat and throw in the holy basil leaves. Toss quickly until the leaves are just wilted from the residual heat.
Serve the Pad Kra Pao
Serve the Pad Kra Pao over warm jasmine rice and top with the fried egg.
A little kitchen wisdom
Holy basil (Kra Pao) is the key ingredient and has a distinct peppery flavor; if unavailable, Thai purple basil or Italian basil can be used as a substitute, though the flavor profile will change. For a truly authentic 'Thai-style' egg, use plenty of oil and high heat to get those crispy, bubbly edges while keeping the yolk runny.
