Pad krapow moo

Serves 2

For the eggs

• 1 large disc golden brown batter
• 6 cloves garlic
• 6 bird’s eye chillies
• 1 large red chilli
• 1 pinch sea salt
• 1 tbsp sweet soy sauce
• 1 tbsp light soy sauce
• 1 tbsp fish sauce
• 0 tbsp water
• 1 pinch sugar
• 2 tbsp vegetable oil
• 300g pork
• 100g green beans
• 1 large handful bai krapow

• 2 eggs
• 0 Vegetable oil

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

Step 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.

Step 3
Heat the oil in a wok until it’s really hot.

Step 4
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.

Step 5
Now, add the pork and stir-fry until it’s cooked through.

Step 6
Add the green beans, and stir-fry.

Step 7
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.

Step 8
Serve over steamed jasmine rice, with the remaining basil leaves scattered on top.

Step 9
For the eggs, heat about 2–4cm depth of vegetable oil in another wok and, when it’s super-hot, crack in an egg.

Step 10
Fry until the white is crispy on the outside, and the yolk running within – it should take about 1 minute.

Step 11
Drain, and serve on top of your pad krapow and rice.