• In a small bowl, stir together all the sauce ingredients until the sugar dissolves.
  1 tablespoon oyster sauce, 1 tablespoon light soy sauce, 2 teaspoons fish sauce, 1.5 teaspoon dark soy sauce, 2 tablespoons water, 1.5 teaspoon sugar
• Using a mortar and pestle, pound the chilies and garlic into a rough paste.
  5 Thai chilies
• Heat a wok over medium-high heat, then stir-fry the chili–garlic paste until fragrant and slightly darkened.
  5 Thai chilies
• Add the ground chicken and stir-fry, breaking up any clumps.
  300 g ground chicken
• Pour in the sauce and cook, stirring, for 3–4 minutes.
• Add the onion and continue stir-frying until the chicken is cooked through.
  0.5 onion, thinly sliced
• Remove the wok from the heat and fold in the holy basil.
  1 handful holy basil leaves

For the eggs

• Pour about 1 cm of oil into a clean wok or skillet and heat until shimmering.
  2 eggs, 1 per person
• Crack the egg straight into the hot oil and fry until the edges are crispy and the yolk is cooked to your liking.

Prik Nam Pla

• Stir all the ingredients together in a small bowl or glass.
  1 tablespoon fish sauce, 1 teaspoon lime juice, 1 sliced Thai chili, 1 clove minced garlic

Plating

• Spoon the stir-fry over hot jasmine rice and crown each serving with a fried egg.
• Drizzle a little prik nam pla over the egg and dig in.