Rinse the rice under cold water until the water runs clear. Add the rinsed rice and the appropriate amount of water to your rice cooker. Each packet contains 2 cups of rice.

Don’t have a rice cooker? Rinse and drain rice. In a pot, bring water to a boil (3 cups for 2 servings / 6 cups for 4 servings / 9 cups for 6 servings). Add rice, stir once, cover, and reduce heat to low. Simmer until water is absorbed and rice is tender (12–15 min / 15–18 min / 18–20 min). Remove from heat and let it sit while covered (10 min / 10–15 min / 15 min).

Wash and chop the snake beans into small segments. Wash and pluck the Thai basil then set aside. Slice one Thai chilli and set aside for garnish. Using a mortar and pestle, grind the garlic and remaining Thai chillies into a rough paste.

Don’t have a mortar and pestle? Finely chop the garlic and chillies.

Heat vegetable oil in a wok or large frying pan over medium-high heat. Crack an egg into the hot oil and fry until the edges turn crispy while keeping the yolk slightly runny. Remove the egg and set aside.

Repeat this step for each serving, using one egg per person.

Do not dispose of the oil, you’ll use it to cook in the next step.

Drain half of the oil from the wok. In the remaining oil, sauté the garlic and chilli paste for less than a minute until fragrant.

 Add the minced pork to the wok and cook until the liquid evaporates and the fat starts to render, creating a sizzling sound.

Stir in the Ahh Maa Pad Kra Pao Sauce into the minced pork. Mix well to coat the pork evenly.

Add the chopped snake beans and sauté for a few minutes until the beans are cooked but still crisp.

Toss in the fresh Thai basil and cook for 1-2 minutes until the leaves wilt and release their fragrant aroma.

Spoon the Pad Kra Pao over a bowl of steamed jasmine rice. Top with the crispy fried egg and garnish with the sliced Thai Chilli (optional) for the perfect finishing touch.

Repeat for the additional servings.

Serve hot and enjoy!