Step 1

Prepare the Ingredients: Chop the garlic and Thai chilis finely. Slice the red jalapeno pepper into thin slices. Chop the chicken coarsely, with a knife or food processor (or use already ground chicken). Separate the holy basil leaves from the stems and wash them.

Step 2

Stir Fry the Chicken: Heat a good amount of oil (2-4 Tablespoons) in a wok over medium high heat. Add the chopped garlic and Thai chilis and cook until the garlic is golden brown. Add the chopped chicken and cook until it is done, using a spatula to break apart any pieces that clump together.

Step 3

Add the Seasonings: Add all three seasoning sauces and cook for a minute longer. Do a taste-test here and adjust seasonings if needed. Then add the red pepper slices, and finally the holy basil. Give the dish several tosses, and cook until the basil is just wilted, then remove from the heat.

Step 4

Fry the Egg: In a clean pan, add another 2-3 Tablespoons of oil and heat over high heat. Once the oil is very hot, crack and egg and allow it to fry to your desired level of doneness.

Step 5

Serve: Place a scoop of jasmine rice on a dish, with the pad gaprow stir fry alongside it. Top the whole dish with the fried egg. Serve with a bowl of fish sauce and chilis (nam pla prik) to season the egg. Enjoy!