Pat the chicken fillets dry with paper towels. Mince the chicken to the size that you prefer.
Mince the garlic.
Finely slice the chilies.
Peel and mince the ginger.
Thinly slice (or roughly chop) the shallots or onion.
Heat the cooking oil in a wok or frying pan. Saute the garlic, chilies, ginger and shallots or onion.
Add the minced chicken. Stir fry until the meat changes color. Pour in the soy sauce and half of the lime juice. Add the sugar. Stir and pour in enough fish sauce to create the sweet-tangy-salty-spicy balance that you like. If you're aiming for authenticity, the flavor should be more tangy and spicy than sweet and salty.
Stir fry the chicken for three to four minutes. Add the holy basil leaves. Stir fry for another two to three minutes.
Taste the chicken pad krapow. Adjust the seasonings, as needed, before serving with fried egg and rice