Pad Kra Pao

• Thai chilies (5-10), or to taste
• 5 cloves5 cloves garlic
• 11 spur chili or mild red pepper, chopped
• 120 ml1/2 cup long beans, cut into short pieces
• 1/21/2 small onion, diced
• 300 g10.6 oz chicken, coarsely ground
• 15 ml1 tbsp oyster sauce
• 15 ml1 tbsp soy sauce
• 10 ml2 tsp fish sauce
• 7 ml11/2 tsp black soy sauce (or dark soy sauce, reducing regular soy sauce to 2 tsp)
• 30 ml2 tbsp water
• 6 g11/2 tsp sugar
• 355 ml11/2 cup holy basil leaves, loosely packed
• vegetable oil, as needed
• jasmine rice, for serving

For the Fried Egg

• 2-3 eggs (1 per person)

For the Prik Nam Pla (optional)

• fish sauce, to taste
• lime juice, to taste
• Thai chilies, chopped, to taste
• garlic, chopped, to taste

Instructions

1. 1 Using a mortar and pestle, pound the Thai chilies into a fine paste, then add the garlic and spur chili and pound into a rough paste. In a small bowl, combine oyster sauce, soy sauce, fish sauce, black soy sauce, water, and sugar; stir until the sugar dissolves.
2. 2 Heat a wok or large sauté pan over medium-high heat with a little vegetable oil. Add the chili-garlic paste and sauté until the garlic begins to turn golden. Add the ground chicken and toss to break up any clumps, then pour in the sauce and continue tossing until the chicken is almost cooked through.
3. 3 Add the diced onion and long beans and stir-fry until the chicken is fully cooked and the vegetables are just tender. Remove from heat, stir in the holy basil, and taste and adjust seasoning as needed. Serve over jasmine rice.
4. 4 For the fried egg, heat about 1 cm of vegetable oil in a small non-stick pan or wok over medium-high heat. Once the oil is very hot, crack an egg directly into the pan and fry until the edges are browned and bubbly. If desired, serve with Prik Nam Pla made by combining fish sauce, a squeeze of lime juice, chopped Thai chilies, and chopped garlic.