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Prepare aromatics: In a mortar and pestle, pound chilies and garlic cloves to a paste. Set aside.
Prepare sauce: In a small bowl, combine oyster sauce, fish sauce, light soy sauce, and sugar. Whisk to dissolve sugar. Set aside.
Cook pork: Heat a bit of oil in a skillet over medium heat. Add ground pork in a single layer. With the back of a spoon, break up the pork to form pea-sized crumbles. Cook until lightly golden brown. Move the pork aside and add the chili-garlic paste right onto the skillet. Cook paste until fragrant, about 1 minute. Add sauce and a little less than ¼ cup water. Continue to cook until the liquid evaporates and the meat becomes saucier.
Add green beans and basil: Add green beans and cook, stirring it into the pork, 1 minute. Remove skillet from heat and stir in basil leaves, which will wilt from the residual heat. Transfer to a serving plate.
Cook eggs: Heat a separate pan (or wipe the one you just used clean) over medium heat. Add about 1 tbsp neutral oil. Once hot, crack an egg into the oil and cook to a crispy sunny side up. Remove from heat. Repeat with remaining egg.
Serve: Serve pad kra pao hot with crispy eggs and steamed rice.