One of the most popular Thai à la carte dishes. The first four survivors of the Tham Luang cave rescue asked for Pad Ka Prao as their first proper meal after two weeks of being trapped inside the cave
Heat a wok until the surface is smoking hot. Swirl in the oil to coat the wok surface. Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with shallots. Stir another few seconds before adding the chicken. Stir-fry a minute or two, or until most of the chicken has started to change colour on the outside and is no longer pink.
Toss in the chillies, slivered kaffir lime leaves and holy basil (if using). Sprinkle dark soy sauce over the mixture and stir-fry for another 15–20 seconds. Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through. Stir and transfer to a serving dish or spoon directly over individual plates of plain steamed rice.