Recipe By: @geniuseatss

🔥 Fun Fact: Thai street food stalls often run as family operations, recipes passed down generations, with some vendors mastering one dish for decades, perfecting speed, balance, and flavor.

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1lb of ground pork / beef / chicken
2 tbsp of oil
2 shallots, thinly sliced
6 cloves of garlic, minced
4 bird eye chilies, chopped
1 tbsp of fish sauce
1 tbsp of light soy sauce
1 tbsp of dark soy sauce
½ tbsp of oyster sauce
1 tbsp of sugar
1 tbsp of water
¼ cup of chicken broth
A handful of Thai basil leaves or Holy Basil leaves

To serve:
Fried Egg
Hot Steamed Rice

1️⃣ Build the Sauce First
In a bowl, combine fish sauce, light soy, dark soy, oyster sauce, sugar, and water. Set aside. This is your backbone.

2️⃣ Start the Aromatics
Heat oil over medium-high. Add shallot + garlic. Cook ~2 minutes until fragrant, not burned. You want depth, not bitterness.

3️⃣ Bring the Heat
Add chilies. Stir for another minute to wake everything up and infuse the oil.

4️⃣ Work the Meat
Add ground pork, beef, or chicken. Break it up into small, even bits. No clumps. Let it cook undisturbed briefly, then stir.

5️⃣ Drive Off the Moisture
Keep cooking until the liquid evaporates and the meat starts to brown, about 4–5 minutes. This is where flavor builds.

6️⃣ Sauce + Reduce
Pour in the sauce and a splash of chicken broth. Stir-fry until everything is coated and the sauce tightens slightly around the meat.

7️⃣ Finish with Basil
Add fresh basil and toss quickly for about a minute, just enough to wilt and release its aroma.

8️⃣ Plate It Right
Serve hot over rice with a crispy fried egg on top. That yolk is not optional.

Let the meat sear before stirring too much. Browning = flavor. The wok should sound alive the entire time.

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