Peel and roughly chop the garlic, chop the chilli into pieces, leave the seeds in if you like it hot.
Wash the coriander and then roughly chop both the leaves and the stalks.
Make a paste by pounding together the coriander, ground coriander, garlic, chilli and palm sugar.
De bone the chicken thigh if necessary. Flatten them by putting between 2 sheets of baking paper or cling film and hitting with a rolling pin. Add to the marinade and leave for at least 30 minutes, longer if you have the time.
Break the eggs into a bowl, add the soy sauce and whisk together.
Heat a large frying pan until hot and add half of the oil and either cook small pancakes by adding 2 tablespoons at a time or make large ones by adding enough mix to cover the pan.
Cook for 2 minutes on each side. The pancakes need to brown and be set on both sides.
Toast the peanuts in the same pan, allow to cool and then roughly chop.
Keep the pan hot and add the remaining peanut oil. Add the chicken and cook for 3-5 minutes on each side. Remove from the pan, check they are cooked and dry on kitchen paper. Allow to cool and then slice the chicken thinly.
Bring the rice wine vinegar, water and caster sugar to the boil, simmer for a minute then allow to cool.
Peel the daikon and grate or slice very thinly using a mandolin. Add the daikon to the cooled vinegar mix and leave for 20 minutes. Drain well before using.
Assemble the pancakes by putting sliced chicken in the middle. Top with the pickled daikon, toasted peanuts and a few leaves of Thai basil. Be careful not to overfill the pancake as you need to roll them into sausages before eating!
«Daikon is a radish like vegetable, if you cant find one use breakfast radishes instead.»