Rinse the jasmine rice under cold water until the water runs clear.

Cook according to package instructions. Once tender, fluff with a fork and season with salt and black pepper to taste.

Lightly dampen a rice paper sheet with water and place it on a flat surface.

In the center, layer spring mix, shredded carrot, fresh mint, and cucumber slices.

Fold both ends toward the center and gently roll the sheet tightly without ripping.

Repeat with the remaining sheets and set them aside to dry.

In a bowl, whisk together peanut butter, soy sauce, rice wine vinegar, and brown sugar.

Add water as needed until a creamy consistency is reached.

Taste and adjust seasoning as needed.

In a small bowl, mix chopped chilies, garlic, fish sauce, and lime juice. Set aside.

Heat a wok or large skillet over high heat and add vegetable oil.

Once hot, add the ground beef, spreading it out in the pan.

Sear the beef without stirring until the underside is browned.

Stir and continue cooking until the beef releases its liquid. Keep stirring until the liquid evaporates and the beef starts to sizzle in its own fat.

Once sizzling, allow the beef to cook undisturbed for 15-20 seconds to further brown. Repeat this process 1-2 more times.

Reduce heat to medium, push the beef to one side, and add the garlic and chilies. Sauté for 30 seconds until fragrant.

Stir the garlic and chilies into the beef.

Add sugar, black pepper, and beef broth, mixing well. If it looks too dry, add more broth.

Turn off the heat and stir in fresh basil just until wilted. Adjust seasoning with more sugar or fish sauce, if needed.

Heat butter in a small nonstick frying pan over medium heat.

Crack in the eggs and allow the whites to bubble and crisp around the edges.

Once the whites are golden brown and crispy, and the yolk is set to your liking, remove from the pan.

Mix coconut water with lime wedges. Serve over ice, if desired.

Plate the Pad Kra Pao over jasmine rice, topping it with a crispy fried egg.

Serve alongside spring rolls with peanut sauce and chilled coconut lime water.