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In a mortar and pestle, pound the Thai chilies, garlic, and shallots until it forms a paste.
In a bowl combine, light soy sauce, dark soy sauce, fish sauce, oyster sauce, and palm sugar.
In a ripping hot wok, heat oil until it just starts smoking and fry an egg until the whites solidify and the edges are crispy.
Remove the egg and sauté the pounded aromatics until fragrant(1 minute).
Add the ground pork and sauté until cooked through.
Add the sauce and cook for a couple more minutes.
At the very end, toss in the Thai basil.
Serve over a bed of rice and top off with the fried egg.