Thai Holy Basil Stir Fry Recipe for Any Meat (Pad Kra Pao)

Cut the protein into small bite-sized pieces, smaller than average stir fry pieces (if using lean protein like chicken breast, don't slice thinner than ½ inch)

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

Combine oyster sauce, soy sauce, fish sauce, black or dark soy sauce, sugar, and water to make the sauce

Stir until the sugar is completely dissolved

Pound the Thai chilies into a fine paste in a mortar and pestle

Add the garlic and mild chilies and pound into a rough paste, just until there are no more big chunks

If using raw protein, heat a wok or skillet until very hot on high heat, add just enough oil to coat the bottom

Add the protein, spreading the pieces out into one layer, and let sear until browned on the underside

Toss and stir until the protein is done, then remove from the pan

In a wok on medium-high heat, add the chili garlic mixture and stir until the garlic starts to turn golden

Add the onions and cook to soften slightly

Turn the heat up to high, add the protein and the sauce, and toss everything together until the meat is well coated and heated through (if protein wasn't pre-cooked, keep tossing until cooked through)

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

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