Pad Gra Prow:

I highly recommend doing all preparations ahead of time because this spicy Thai basil beef dish cooks incredibly quickly. Once you've begun cooking, you won't have time to measure out sauce ingredients or do any chopping. Make the traditional Thai sauce (prik nam pla) at this time, as well.

Stir the sauce ingredients (beef broth, soy sauce, oyster sauce, fish sauce, brown sugar, and sugar) together in a bowl. Set aside for now.

Heat a wok or large skillet over high heat. Drizzle in 1 tablespoon of oil and add in the ground beef. Break it up and stir fry it until just browned. Transfer the beef to a plate and set aside for now. Dispose of any juices in the wok.

Add another tablespoon of oil to your wok. Add in the shallots, garlic, and chilis, stir frying until the shallots have caramelized.

Return the beef to the wok along with 1 tablespoon of the prepared sauce. Stir fry for about a minute while the sauce caramelizes.

Add in the rest of the sauce, stir frying until the sauce has cooked up into a shiny glaze on the meat.

Remove the wok from heat. Tear Thai basil leaves and stir them into the beef until wilted.

Serve on a bed of rice topped with a Thai-style fried egg, traditional Thai sauce, and lime wedge

Thai-Style Fried Egg:

Heat 1 tablespoon of oil in a small pan. When the oil is very hot and you are just starting to see the very first wisps of smoke, crack in an egg being careful to not break the yolk. It will start bubbling aggressively. Allow it to cook until the bottom has just set.

Then, carefully loosen the egg with a spatula, shifting it around the pan while it continues to cook. It is finished when the edges have a light brown crisp, the white is set, and the yolk is still a bit runny.