World Championship Pad Krapao with Nam Prik Pla

Nam Prik Pla Steps:

1. Combine 40g fish sauce, 20g lime, 10g garlic, 12g bird’s eye chili, and 2g sugar together in a bowl. Set aside.

Kaprao Steps:

1. Add 20g chopped garlic and roughly 2/3 of your chosen chili amount (either 28g for authentic spicy or 12g for medium spicy) to a mortar and pestle and pound until it forms a chunky paste.
2. Heat a pan over medium-high heat until water droplets bead across the surface.
3. Add 2 tablespoons (or more) neutral oil and wait for it to start shimmering. Crack 1 egg into the pan and let it fry until the edges are crispy. Tilt the pan and spoon over some of the hot oil to set the yolk. Remove the egg and set it aside.
4. Add 1 lb ground beef to the pan and cook until all the water has evaporated. Once the water has evaporated, continue cooking until the beef begins to fry in its own fat (you'll hear a crispy crackling sound).
5. Add the chili-garlic paste to the beef and cook until you feel like sneezing and the beef starts sticking and forming a fond at the bottom of the pan.
6. Deglaze and season with 12g fish sauce, 12g oyster sauce, 12g light soy sauce, 12g dark soy sauce, 4g sugar, 2g MSG, and 2g white pepper. Stir to combine.
7. Finish with the reserved chopped chili (remaining 1/3 of your chosen amount for Kaprao), 15-20 de-stemmed basil leaves, 3-4 mint leaves, and a pinch of clove. Continue cooking until the leaves are wilted.
8. Serve with a side of rice, the prepared Nam Prik Pla sauce, and the fried egg on top.