This dish is a beloved favorite of Thailand’s vibrant street food scene, found innearly every bustling market. As you walk by vendor stalls, you can smell the intense aroma of sizzling chili and garlic in a hot wok that will make your mouth water. Traditionally, this dish is made with fresh holy basil leaves which can be found in most Asian markets in theU.S. If youcan’t find holy basil, you can substitute with fresh Thai basil. Serve with a fried egg andNam PlaPrik, a Thai condiment made from fish sauce, lime juice, garlic and chilis.
