Pad Krapao with Any Protein (Thai Holy Basil Stir Fry)

Steps

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1. 1
   Combine oyster sauce, soy sauce, fish sauce, Thai black soy sauce, sugar, and water in a bowl to make the sauce. Stir well to dissolve the sugar so it doesn't settle when poured.
   ▶ ≈1:01
2. 2
   Using a mortar and pestle, pound the hot Thai chilies into a fine paste, covering with your hand to prevent the spicy peppers from splattering.
   ▶ ≈1:30
3. 3
   Add chopped mild red chilies and garlic, then pound into a rough paste. (You can also make a large batch in a food processor and freeze in portions for quick weeknight cooking.)
   ▶ ≈1:50
4. 4
   If using raw protein, cut into small bite-sized pieces—not too thick or too thin. Marinate with a splash of fish sauce. If using cooked protein, simply cut into bite-sized pieces; no marinating needed.
   ▶ ≈2:52
5. 5
   Optional: In a very hot wok or skillet, sear raw protein until partially cooked for browning and extra flavor. This step can be skipped if preferred.
   ▶ ≈4:19
6. 6
   If you've already seared the protein in the wok, no need to clean it (unless there are burnt bits). Heat to medium, add oil, and sauté the garlic-chili paste for several minutes until some garlic turns golden—don't let it burn.
   ▶ ≈5:59
7. 7
   Add chopped onion (optional) and sauté for about 30 seconds to keep it crispy.
   ▶ ≈6:59
8. 8
   Increase heat to high, add the protein and sauce, and stir quickly. If you didn't pre-sear raw protein, add it now and cook until done. Be careful not to overcook; this should take about 30 seconds to a few minutes depending on the protein.
   ▶ ≈7:32
9. 9
   Remove from heat and add a generous handful of fresh holy basil—use as much as the amount of meat, since it will wilt down and holy basil is more delicate in aroma than Thai basil. Toss quickly to combine.
   ▶ ≈8:19
10. 10
    Serve on a plate. Optionally top with a fried egg and Thai chili condiment.
    ▶ ≈9:22