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6 garlic cloves peeled

6 bird’s eye chillies

1 large red chilli cut into chunks

1 pinch of sea salt

1 tbsp sweet soy sauce

1 tbsp light soy sauce

1 tbsp fish sauce

1-2 tbsp water

1 pinch of sugar

2 tbsp vegetable oil

300g pork minced or roughly hand-chopped. You can substitute the pork with beef, duck, chicken, tofu, rabbit, wild mushrooms ...

100g green beans topped, tailed and cut into 1cm pieces

1 large handful of picked bai krapow or holy basil leaves

2 eggs

Vegetable oil for deep frying

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1. In a pestle and mortar, pound the garlic, chillies and salt together into a rough paste, and set aside.

2. Now mix the soy sauces, fish sauce and 1 tbsp of the water together in a small bowl, and stir in the sugar to dissolve.

3. Heat the oil in a wok until it's really hot. Throw in the chilli-garlic paste and stir-fry for a few seconds, until you can smell everything in the pan, but not long enough to colour the garlic.

4. Now, add the pork and stir-fry until it's cooked through. Add the green beans, and stir-fry.

5. Add the soy and fish sauce mixture and stir through, allowing it to bubble up before adding nearly all the basil and wilting it into the dish.

6. Serve over steamed jasmine rice, with the remaining basil leaves scattered on top.

7. For the eggs, heat about 2-4 cm depth of vegetable oil in another wok and, when it's super-hot, crack in an egg. Fry until the white is crispy on the outside, and the yolk running within – it should take about 1 minute. Drain, and serve on top of your pad krapow and rice.

https://www.theguardian.com/lifeandstyle/2017/mar/31/pork-pad-krapow-recipe-thai-food-kay-plunkett-hogge-a-taste-of-home