Name: Thai Holy Basil Stir Fry (Pad Kra Pao)
Total time: 30 min
Cuisine: Thai
Ingredients: 10.5 oz Protein of choice, raw or cooked, cut into small bite-sized pieces; 1 tsp Fish sauce, only if using raw protein; 1 tbsp Oyster sauce; 1 tbsp Soy sauce; 2 tsp Fish sauce; 1/2 tsp Thai black soy sauce, or dark soy sauce, optional; 2 tbsp Water; 1 1/2 tsp Sugar; 1-3 Thai chilies, or to taste; 5 clove Garlic; 1/4 cup Mild red chilies, chopped; 1/4 Medium onion, small diced; 1 1/2 cup Holy basil leaves, loosely packed, or sub Italian or Thai basil leaves; Vegetable oil, as needed; 2 Eggs, for frying, optional; Prik nam pla, optional condiment; Jasmine rice, for serving

Method

9 steps. Tap one to mark it done.

Chop the chosen protein into small, bite-sized pieces that are tinier than standard stir-fry cuts. To prevent rapid overcooking, ensure lean meats like chicken breast are sliced at least 1/2 inch thick.
Toss raw meat with 1 tsp of fish sauce, mixing thoroughly if applicable.
Whisk the oyster sauce, soy sauce, 2 tsp of fish sauce, black soy sauce or dark soy sauce, sugar, and water together. Stir the mixture until all the sugar dissolves.
Use a mortar and pestle to crush the Thai chilies into a smooth paste. Add the garlic and mild chilies, pounding them into a coarse paste with no large pieces remaining.
If working with raw protein, set a skillet or wok over high heat until extremely hot. Pour in a light layer of oil, then arrange the meat in a single layer. Sear without moving until the bottoms brown, then stir-fry for a few minutes until fully cooked. Transfer the protein out of the pan.
Heat some oil in a wok over medium-high heat and cook the pounded chili-garlic mixture for about 2 minutes, until the garlic begins to brown. Toss in the onion and cook for 30 to 60 seconds so it softens a bit.
Increase the burner to high, pour in the prepared sauce, and return the protein to the pan. Stir-fry for about 30 seconds to heat through and coat the meat. If the protein was not cooked beforehand, continue stir-frying until it is thoroughly done.
Remove the pan from the heat source, stir in the holy basil, and toss briefly until the leaves wilt.
Fry the eggs if desired. Serve the stir-fry alongside jasmine rice, garnishing each plate with a fried egg and prik nam pla.