This beloved Thai street-side dish is the perfect combination of spicy, savoury and sweet. The heat is tempered by the richness of the egg, and countered by the cool, crisp cucumbers. 

Serves 2

Ingredients:

3 tablespoons cooking oil

2 tablespoons garlic, peeled and roughly chopped

250g chicken, diced or minced

2 teaspoons brown sugar

50g long beans, cut into 2-inch lengths

2 red chilli padi, roughly chopped

1 red chilli, roughly chopped

1 cup of Thai holy basil leaves

Sauce (mix together):

2 tablespoons oyster sauce

1 tablespoon kecap manis

1 tablespoon soy sauce

2 tablespoons fish sauce

¼ teaspoon white pepper

30ml water

2 eggs

1 Japanese cucumber, sliced thinly lengthwise, and rolled into roses

2 portions steamed rice

Method:

1. First heat your oil in the wok over medium heat. When the oil is shimmering, fry the eggs one at a time, till the bottom is golden and crispy but the yolk is still runny.
2. Remove the eggs from the pan, and turn down to medium-low heat. Add the garlic and chicken and stir-fry for 4 minutes, or until the chick is almost completely cooked.
3. Add the chillies and long beans, then the mixed sauce ingredients, stir for 30 seconds.
4. Turn the heat up to high, and add the sugar, stirring and allowing the sauce to thicken and bubble (20 seconds).
5. Add the basil, turn off the heat, mix well. Taste to see if you would like more salt or sugar.
6. To serve, place the rice on individual plates, put the egg on the rice, and the cucumber curls on the side, then finish with the basil chicken and sauce. Serve immediately.