Street Food-Style Pad Krapow | Marion's Kitchen

For the prik nam pla, add the ingredients to a small bowl and mix to combine. Set aside.

For the stir-fry sauce, combine all the ingredients in a small bowl.

Let's move on to the crispy fried eggs. Place a wok over high heat. Add the vegetable oil then crack in an egg. Fry, carefully splashing the hot oil over the egg, until the white is nice and crispy but the yolk is still gooey or cooked to your liking. Use a slotted spatula to transfer to some paper towel to drain off excess oil. Repeat process with other egg. Set aside.

Add the chillies and garlic to a mortar and use a pestle to roughly pound them. You don't want a fine paste here – you want things just a bit crushed so you still have nice chunks of chilli.

Remove the oil from the wok, leaving behind 2 tablespoons. Place the wok back over medium heat, then add the chilli and garlic paste to the wok. Cook, stirring, for half a minute or until the garlic is fragrant. Add the pork mince and break up with your spatula. Stir-fry for 4-5 minutes until it's cooked through and most of the excess meat juices have evaporated.

Pour the stir-fry sauce around the edges of the wok so that the sauce starts to caramelise. Toss the ingredients together to get that sauce coating the mince, then add in your basil. Stir-fry for another minute until just wilted.

Serve with steamed rice. Add fried egg on top, and a drizzle of your prik nam pla.