For the Thai Basil Chicken:
- Prepare the fresh ingredients: Using a mortar and pestle, smash the garlic, Bird’s Eye red and chilies, and green Prik Kee Nu chilies into a coarse paste and set aside. Thinly slice the large red chili at an angle, and finely chop the shallots. Pick the holy basil leaves off the stems, then wash and pat-dry.
- Make the sauce: Combine the oyster sauce, light soy sauce, fish sauce, sweet dark soy sauce, and white sugar in a small measuring cup. Mix until evenly combined, then set aside.
- Make the Thai Basil Chicken: Heat 2 tablespoons of canola oil in a large wok over high heat. Once hot, add the shallots and stir-fry for a minute until slightly softened. Then add the garlic chili paste and sliced large red chili, and stir-fry for 30 seconds until fragrant. Add the cooked shredded chicken and pour the sauce on top. Toss for 1 minute until combined well and everything is fully coated in the sauce. Stir through the holy basil leaves and switch off the heat. Set aside until ready to assemble the nachos. If not using immediately, cool quickly then transfer to a sealed airtight container and store in the fridge.
For the Mango Salsa:
- Combine everything in a small bowl and toss together until evenly combined. Cover and refrigerate until ready to serve.
To Assemble the Thai Basil Chicken Nachos:
- Prep: Preheat oven to 200°C / 400°F.
- Assemble the layers: Spread half of the tortilla chips evenly on a large ovenproof plate (or a large cast iron skillet, round cake pan, shallow baking dish, or on a parchment paper lined baking tray for easier cleanup). Top the tortilla chips evenly with half of the Thai basil chicken, half of the pickled jalapeños (or any other toppings you’re using), half of the sharp cheddar cheese, and half of Monterey Jack cheese. Repeat the layers with the remaining tortilla chips, Thai basil chicken, pickled jalapeños, and sharp cheddar and Monterey Jack cheeses.
- Bake: Bake until the cheese has melted – about 8-10 minutes.
- Serve: Garnish with chopped fresh coriander and serve with the mango salsa, sour cream, and guacamole if desired.