Step 1

FOR THE NAM PRIK NAM PLA (CHILE FISH SAUCE): Combine all ingredients in bowl and stir to dissolve sugar; set aside.

Step 2

FOR THE PAD GRA POW (HOLY BASIL STIR-FRY): Add shallots, garlic, and Thai chiles to food processor and pulse until finely chopped, 10 to 12 pulses, scraping down sides of bowl as needed. Transfer shallot mixture to bowl. Combine fish sauce, thin soy sauce, sweet soy sauce, oyster sauce, and white pepper in second bowl.

Step 3

FOR A WOK: Heat oil in 14-inch wok over medium-high heat until just smoking. Add shallot mixture and cook, stirring frequently, until just beginning to brown, about 2 minutes. Increase heat to high. Add pork and cook, stirring frequently and breaking up meat with wooden spoon, until pork is nearly cooked through, 3 to 5 minutes.

Step 4

FOR A NONSTICK SKILLET: Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add shallot mixture and cook, stirring frequently, until just beginning to brown, about 3 minutes. Add pork and cook, breaking up meat with wooden spoon, until pork is nearly cooked through, 3 to 5 minutes.

Step 5

Stir in fish sauce mixture and cook, stirring frequently, until liquid is nearly entirely evaporated and pork is darkened and sizzling, 3 to 5 minutes for wok, 5 to 7 minutes for nonstick skillet. Stir in basil, 1 handful at a time, allowing each handful to wilt slightly before adding next. Cook until basil is just wilted, about 1 minute. Transfer to bowl or serving platter and cover loosely with foil to keep warm.

Step 6

FOR THE KAI DAO (CRISPY FRIED EGGS): Line large plate with paper towels. Crack 1 egg into small bowl.

Step 7

FOR A WOK: Add oil to clean, dry 14-inch wok and heat over medium-high heat to 350 degrees. Add egg to oil and cook, gently swirling oil in wok and spooning some oil over egg white to cook it through, until egg is browned around edges and egg white is opaque, 30 to 60 seconds.

Step 8

FOR A NONSTICK SKILLET: Add oil to clean, dry 8-inch nonstick skillet and heat over medium-high heat to 350 degrees. Add egg to oil, cover, and cook until egg is browned around edges and egg white is opaque, 30 to 60 seconds.

Step 9

Using thin spatula, transfer egg to prepared plate (tilting egg to drain off excess grease). Repeat with remaining eggs, adjusting burner, if necessary, to maintain oil temperature between 325 and 350 degrees.

Step 10

Serve pad gra prow with nam prik nam pla, kai dao, and rice.