Pad Krapow Moo (Thai Holy Basil Minced Pork Stir-Fry)

Steps

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1. 1
   Make the nam pla wan (chili-fish sauce condiment) by combining finely chopped chilies, sliced garlic, a splash of lime juice, and fish sauce in a small bowl. Mix well.
   ▶ ≈8:23
2. 2
   Prepare the stir-fry sauce by mixing together oyster sauce, fish sauce, sugar, and black pepper.
   ▶ ≈8:36
3. 3
   Heat vegetable oil until hot, then crack in an egg. Fry until the edges are golden and crispy, then remove and drain on paper towel.
   ▶ ≈8:43
4. 4
   Using a pestle and mortar, roughly pound the chilies (both medium and hot varieties) into large chunks, then add garlic and crush together. This loosens the garlic skin for easy peeling. Warning: when chilies hit hot oil, they produce strong fumes—open windows and remove small children from the room.
   ▶ ≈6:11
5. 5
   Pour the leftover oil (about 2 tablespoons) from the egg into a wok or large pan and heat. Add the crushed chilies and garlic, stir-frying until fragrant.
   ▶ ≈9:04
6. 6
   Add the minced pork and stir-fry, breaking it up with the spoon. Cook until the meat is nearly cooked through. Optionally add another small handful of fresh chilies for extra heat.
   ▶ ≈9:25
7. 7
   Drizzle the prepared sauce around the sides of the wok so it caramelizes and bubbles immediately, bringing out the best flavor. Mix everything together.
   ▶ ≈9:37
8. 8
   Add generous amounts of fresh holy basil (or Thai basil if unavailable) and toss everything together until the leaves are wilted. Basil should be a dominant flavor—don't skimp on it.
   ▶ ≈9:49
9. 9
   Serve the pad krapow over white rice and top with the crispy fried egg. Serve with the nam pla wan condiment on the side for dipping and additional heat.
   ▶ ≈10:15