Ingredients:

    1.1 lbs ground chicken or pork

    2 cloves garlic, minced

    1 shallot or small onion, minced

    2-4 dried Thai chilies (depending on spice preference)

    10 Thai basil leaves

    3 tbsp oyster sauce

    1 tbsp soy sauce

    1 tbsp sugar

    1 tbsp vegetable oil

    Cooked rice, for serving

    Fried egg (optional), for serving

Instructions:

    Heat the oil: Heat the vegetable oil in a wok or pan over high heat.

    Stir-fry aromatics: Add the garlic, shallot or onion, and chili flakes. Stir-fry for about 30 seconds, until fragrant.

    Brown the meat: Add the ground meat and cook until browned, breaking it up with a spatula.

    Add the sauce: Pour in the oyster sauce, soy sauce, and sugar. Stir-fry for another minute.

    Incorporate the basil: Add the basil leaves and stir-fry for just a few seconds, until wilted. Thai basil has a strong flavor, so a short cooking time preserves its unique taste and aroma.

    Serve immediately: Serve Pad Krapow hot over cooked rice. Top with a fried egg, if desired.

Tips:

    You can adjust the amount of chilies to your spice preference.

    If you don't have Thai basil, you can substitute with regular basil, but the flavor will be slightly different.

    You can add other vegetables to the stir-fry, such as green beans, bell peppers, or carrots.

    For a richer flavor, use a combination of oyster sauce and fish sauce.

    Pad Krapow tastes even better the next day, so it's worth making it ahead of time.

Enjoy!