Stir-fried Minced Beef with Chiles and Basil Adapted from Matthew-Amster Burton and Thai Street Food, by David Thompson
In Thailand, the eggs would be fried in the wok, either before or after cooking the rest of the dish. But Matthew claims that he always breaks the yolk when he does it that way, and he’s ten times better at stir-frying than I am, so I cook the eggs separately, in a skillet.
As for the chiles, the number that you use is up to you. I used five chiles the first time I made this, and it was pleasantly fiery. The