This is a ubiquitous dish that can be found on every street in Thailand. Together with a fried egg and some rice, it makes the ultimate economical breakfast, lunch or dinner. The preparation is so simple that you won’t believe it. Let’s have a look at the ingredients.

I have chopped chilli padi, chopped garlic and crushed black pepper.

The main ingredients are diced chicken seasoned with oyster sauce and basil leaves. Sorry they look a bit shrivelled. Leftovers from Vietnamese popiah. The video below shows how it is done. Once again, I demonstrate my single-handed frying.

A bit of dark soya sauce has been stirred in before I threw in the basil leaves. I hope you can smell this and I can assure you that it really tastes great. If your kids can handle the chilli padi, they’ll love it too.

Chan Joon Yee is the author of Spellbound in Chiangmai, a collection of short stories based on sheltered and simple Singaporeans’ misadventures in the Land of Smiles.