Chop and mince your garlic cloves until they look like a paste.

Grab a wok or big frying pan, throw in your oil, heat it up nice and hot, toss in your garlic and chilli paste and keep it moving. Do this for about 20 seconds.

Add the pork and keep stirring it all together until it is almost cooked; this step should take 2 to 5 minutes, depending on how high you have the heat.

Add your soy sauce, oyster sauce, fish sauce and sugar to your pork.

Keep stirring and frying until the pork is cooked – it should be about another minute or so. You can also tear in some basil leaves at this point and stir them in.

Once it’s cooked and seasoned to taste (feel free to add more sauces or sugar if you like), add the fresh basil leaves and turn off the heat straight away so the basil doesn’t wilt too much.

Grab another small frying pan and fry up 2 eggs to your liking. Thai style fried eggs are crispy, but the yolk is still soft. You need to get your oil hot (almost spitting and cracking your egg) and let the whites crisp up.

Place your rice in a bit of a bowl and gently put it on your plate to form a little mound of rice. Pop your egg on top of your rice and pile on your pad kra pow, garnish with cucumber, green beans and lettuce leaves and then sit down, grab a fork and spoon and tuck in Thai style.