Prepare Ingredients:

• Mince the garlic and chilies. Adjust the number of chilies according to your heat preference.
• Wash and dry the Thai basil leaves. Set aside.
• If you plan to serve the dish with a fried egg, crack the eggs into a small bowl and set them aside for frying later.

Stir-fry the Aromatics:

• Heat a large skillet or wok over medium-high heat. Add the vegetable oil.
• Once the oil is hot, add the minced garlic and chilies. Stir-fry for about 30 seconds to 1 minute, or until fragrant. Be careful not to burn the garlic.

Cook the Meat:

• Add the ground meat to the pan, breaking it up with a spatula or spoon. Cook for about 5-7 minutes, until the meat is fully cooked and browned. Stir frequently to ensure even cooking.

Season the Dish:

• Once the meat is cooked, add the fish sauce, soy sauce, and sugar to the pan. Stir well to coat the meat evenly in the sauce. If the mixture seems too dry, you can add a little chicken or vegetable broth for moisture.
• Cook for another 2-3 minutes, allowing the sauce to thicken slightly and for the flavors to meld together.

Add the Basil:

• Turn the heat to low and add the Thai basil leaves to the pan. Stir until the basil is wilted and fragrant, about 1 minute. Remove from heat.

Fry the Egg (Optional):

• In a separate pan, heat a little oil over medium-high heat and fry the eggs sunny-side-up, or to your preferred doneness. A runny yolk is traditional in Pad Kaphrao, but you can cook it longer if desired.

Serve:

• Serve the stir-fried meat and basil over a bed of steamed jasmine rice. Top with the fried egg, if using.
• Garnish with lime wedges on the side for an added burst of freshness.