Grind or crush the garlic and chili together until roughly chopped.

Fry the egg and set aside.

Fry the holy basil leaves over medium-high heat for 4–5 seconds, then set aside.

Add lard or cooking oil to a frying pan and heat over medium-high.

Add the garlic and chili, stir-fry until fragrant.

Add the ground pork and stir-fry until almost cooked through.

Add the fish sauce, letting it sizzle in the pan.

Add the oyster sauce and a pinch of sugar to balance the flavors.

Turn off the heat, add the holy basil leaves, and stir to combine.

Serve the pad krapow over steamed jasmine rice and top with the fried egg. Garnish with the fried holy basil leaves. Enjoy!

Optional: Try serving pad krapow over Thai rice noodles (kanom jeen) for a delicious twist!