This is a favourite dish at local Thai restaurants that can be found all over Thailand. We recommend trying the dish served with a well cooked fired egg on top for the true Thai local taste! Pad grapow, as it's known in Thai, is also commonly served with minced pork but you could also use minced beef. (Serves 2)

Ingredients

• 125g chopped or minced chicken
• 1 tbsp chopped chillies
• 1 tbsp chopped garlic
• 1 tbsp sugar
• 1 tbsp fish sauce
• 2 cups holy basil
• Chicken stock or water
• Cooking oil

Method

• 1. Deep-fry one cup of holy basil until crispy. Remove and place on kitchen towel to drain off excess oil.
• 2. Heat 1 tbsp of cooking oil and fry chopped garlic and chillies until fragrant.
• 3. Stir in the minced chicken, turn the heat to high and quickly add sugar and fish sauce.
• 4. Add the remaining cup of holy basil and stir, then add a tablespoon of water or chicken stock. Add more as required if the wok is becoming too dry.
• 5. Transfer to a serving plate and garnish with the crispy holy basil.