First make the prik nam pla: to a small dish, add two tablespoons of fish sauce, the juice of one lime, two sliced bird's eye chillies, and the chopped garlic, stir to combine, then set aside so the flavours can meld together.

Next make the sauce: to a small bowl, add one tablespoon of oyster sauce, one tablespoon of soy sauce, two teaspoons of fish sauce (or to taste) and two tablespoons of stock or water, stir the ingredients together well then set aside.

In a mortar and pestle, pound the chillies into a paste, add the garlic and continue to pound, incorporating it well, then set aside.

To a well-seasoned wok over medium-high, add the oil and heat, then add the chilli and garlic paste you just made, and stir fry until aromatic, taking care not to let the garlic burn.

Add the long bean pieces, stir-fry, then add the pork mince and stir-fry until cooked through, breaking up any clumps with a stiff wire whisk. Add the sauce and stir to combine well until the whole mixture starts to thicken. Taste for seasoning and add extra fish sauce if needed. Remove from the heat and add half the holy basil leaves.

To a large bowl of warm water, add the brick of fresh udon noodles and soak to loosen the strands of noodles so they can easily be untangled. If vacuum-packed, the noodles should easily separate in 2-3 minutes. Drain the noodles.

Transfer the udon noodles to the wok, return the wok to the heat, gently stir to well-combine the noodles with the saucy minced pork and basil, then remove from the heat and set aside.

In a separate pan, fry the eggs to your liking. While the eggs are cooking, mix the rest of the basil through the saucy pork mince, saving a couple of basil leaves for garnishing.

Divide the pad kra pao udon noodles between two serving plates or bowls. Slide a fried egg onto each, spoon some prik nam pla onto the eggs and noodles, garnish with fresh basil leaves, and serve with a dish on prik nam pla, red Thai chillies, and fresh basil.