Main ingredients:
• 450 g ground pork (chicken or tofu as an alternative)
• 5 cloves garlic, finely chopped
• 2 shallots, chopped
• 3 Thai chilies, thinly sliced (to taste)
• 25 g Thai basil leaves (preferably holy basil)
• 4 eggs (1 per person)
• 2 tbsp oil for frying

Sauce:
• 1 tbsp soy sauce
• 2 tsp dark soy sauce
• 1 tbsp Thai oyster sauce (preferably Thai)
• 1 tbsp fish sauce
• 1.5 tsp sugar
• 60 ml chicken broth

Preparation:

1.     Mix soy sauce, dark soy, oyster sauce, fish sauce, sugar and broth in a bowl.

2.     Chop the shallots, garlic and chilies.

3.     Heat oil in a wok/pan over medium-high heat. Fry shallots, garlic and chilies for 1–2 minutes.

4.     Turn up to high heat. Add the meat and cook until browned.

5.     Pour in the sauce, let it simmer 1–2 minutes.

6.     Add and fold in the holy basil, stir-fry for another 1 minute.

7.     Fry sunny-side-up eggs on the side and place on top of the dish when serving.

Serve with:
Jasmine rice, pickled spring onions, cucumber salad.

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