"Pad Kra Pao," also known as Pad Krapow or Pad Kaprao, is a popular Thai stir-fried dish known for its bold and aromatic flavors. It typically features ground meat, such as chicken, pork, or beef, stir-fried with Thai basil and a flavorful sauce. Here's a simple recipe for Chicken Pad Kra Pao:

Ingredients:

For the Stir-Fry:

• 1 lb (450g) ground chicken (or pork, beef)
• 4 cloves garlic, minced
• 4-6 Thai bird chilies, chopped (adjust to taste)
• 2 cups Thai holy basil leaves (or sweet basil)
• 1 tablespoon vegetable oil

For the Sauce:

• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar

For Serving:

• Fried or over-easy eggs (optional)
• Steamed jasmine rice

Instructions:

Prepare the Sauce:

• In a small bowl, mix together oyster sauce, soy sauce, fish sauce, and sugar. Set aside.

Stir-Fry the Meat:

• Heat vegetable oil in a wok or large skillet over medium-high heat.
• Add minced garlic and chopped Thai bird chilies. Stir-fry for about 30 seconds until fragrant.
• Add ground chicken to the pan and break it apart with a spatula. Cook until the chicken is no longer pink.

Add the Sauce:

• Pour the prepared sauce over the cooked chicken. Stir to coat the meat evenly with the sauce.

Add Basil Leaves:

• Once the meat is cooked and coated with the sauce, add Thai holy basil leaves (or sweet basil). Stir-fry until the basil leaves wilt and become aromatic. This usually takes only a minute or two.

Optional: Serve with Fried Eggs:

• In Thailand, Pad Kra Pao is often served with a fried or over-easy egg on top. You can fry or cook eggs according to your preference and place them on top of the stir-fry.

Serve:

• Serve the Pad Kra Pao over steamed jasmine rice.
• Garnish with additional fresh basil leaves and sliced Thai bird chilies if desired.