Pad kra pao with chicken

Hot Thai stir-fry with finely chopped chicken, chilli, garlic, and holy basil, served with rice and a fried egg.

• 300 g chicken mince or finely chopped chicken thigh
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 2 tsp fish sauce
• 0.5 tsp dark soy, optional
• 2 tbsp water
• 1.5 tsp sugar
• 2 to 4 Thai chillies
• 5 garlic cloves
• 0.5 red pepper or mild red chilli, finely chopped
• 0.25 yellow onion, diced small
• 1.5 dl holy basil or Thai basil, loosely packed
• Neutral oil for frying
• 2 eggs for serving, optional
• Jasmine rice for serving

Method

1. 1
   Mix the oyster sauce, soy sauce, fish sauce, optional dark soy, water, and sugar into a quick stir-fry sauce.
2. 2
   Pound the Thai chillies and garlic into a rough paste and, if you like, mix in the milder red chilli or pepper.
3. 3
   Heat a wok until very hot with a little oil and stir-fry the chicken quickly until cooked and lightly browned.
4. 4
   Add the onion and the chilli-garlic paste and stir-fry briefly until fragrant.
5. 5
   Pour in the sauce and stir until the chicken turns glossy.
6. 6
   Fold in the basil right at the end and let it just wilt.
7. 7
   Serve immediately with jasmine rice and, ideally, a fried egg on top.