Step 1

Cut the protein into small bite-sized pieces - make them smaller than your average stir fry as pad gaprao is not good with chunky pieces. If using lean protein such as chicken breast, don’t slice them thinner than ½ an inch so they don’t overcook too quickly.

Step 2

If using raw meat, add 1 tsp of fish sauce and mix well.

Step 3

Make the sauce by combining oyster sauce, soy sauce, fish sauce, black or dark soy sauce, sugar, and water. Stir until the sugar is completely dissolved.

Step 4

Pound the Thai chilies into a fine paste in a mortar and pestle, then add the garlic and the mild chilies and pound into a rough paste, just until there are no more big chunks.

Step 5

If using raw protein, heat a wok or a skillet until very hot on high heat, add just enough oil to coat the bottom and add the protein, spreading the pieces out into one layer. Let them sear until browned on the underside, then give it a toss and stir until it’s done. This should only take a few minutes in total. Remove from the pan. Note: You can skip searing the protein and just add it to the wok raw, but the browning does add a nice flavour.

Step 6

In a wok on medium-high heat, add the chili garlic mixture and stir until the garlic starts to turn golden, about 2 minutes. Add the onions and cook it for 30 seconds to a minute to soften slightly.

Step 7

Turn the heat up to high and add the protein and the sauce, and toss everything together just for 30 seconds or so, until the meat is well coated and heated through. If you didn’t pre-cook the protein, take your time and keep tossing until it’s cooked through.

Step 8

Turn off the heat, add the basil, and toss just to wilt.

Step 9

Make the fried eggs if you wish, and serve the stir fry with jasmine rice and topped with a fried egg and some prik nam pla!