Prik nam pla: Add 1-2 chopped Thai chilies and 1 clove garlic into a small bowl, then add 2 Tbsp fish sauce and 2 tsp lime juice. Let this sit while you make the stir fry. (INGREDIENTS NOT LISTED ABOVE)

In a mortar and pestle, pound the Thai chilies into a fine paste. Add the garlic and the chopped mild chilies and pound into just a rough paste.

Heat a wok or a large skillet over high heat, adding about 1 tablespoon of the oil if your beef is lean or using chicken. Once the wok is very hot, add the protein and spread it out. Sear without moving until the underside is browned. Toss, and keep stirring until all water from the protein has evaporated, and it starts to sizzle. Allow it to cook without stirring for 15-20 seconds to brown and develop flavour, then toss, and repeat the browning 1-2 more times.

Turn the heat down to medium, push the protein to one side of the pan, and if there isn’t much fat in the pan add enough oil so there’s enough to saute the garlic. Add the garlic and chili paste and sauté in the oil for 30 seconds until aromatic and the garlic starts to turn golden, and then toss it with the protein.

Turn the heat up to high and add about half of the stock or water, fish sauce, sugar, and black pepper; toss to mix well. Add the julienned mild chilies and toss for 30 seconds; if it’s looking too dry, add more of the stock or water.

Turn off the heat, add the basil and mix just until wilted. Taste and adjust the seasoning with more sugar or fish sauce as needed, and add a little more water or stock if it feels too dry. Set this aside while you fry the eggs.

To fry the eggs Thai-style, I recommend frying them 1 at a time to prevent them from sticking to each other. There are 2 options for frying eggs: For crispy whites and semi-set yolk: Add about ¼ inch of frying oil to a small nonstick frying pan and put it over medium-high heat. Once the oil is hot, add the egg and allow the egg white to bubble. Use a spoon to occasionally baste the top of the egg with oil to cook the yolk. Once the whites are crispy and browned around the edges and the yolk is set to your liking, remove it from the pan.

To serve, put jasmine rice on a plate, spoon the pad kra pao over half of the rice, and top everything with the fried egg. You can then drizzle the prik nam pla on top of the egg when ready to eat.