Pad ga prao (a.k.a. #24 at Royal Orchid Thai)

It appears that authentic pad ga prao actually is not at all like #24 at Royal Orchid in Montpelier. It's apparently just Thai chili, Holy basil, and pork, served over rice. With a fried egg on top.

But I like the Royal Orchid version, so my recipe is more like that. And my grocery store does not regularly carry Holy basil, Thai basil, or Thai chili peppers, so I had to make some adjustments. I think it's pretty good, and I can whip up a serving in no time from ingredients that I usually have in my house. I make this quite frequently.

• Toasted sesame oil
• 1 yellow onion, finely sliced
• 1 green bell pepper, diced
• 2.7 oz. Sliced cooked pork, chicken, beef, shrimp or tofu
• A few cloves of garlic
• Soy sauce
• Thai chili sauce (I used Lee Kum Kee Chili Garlic Sauce in a jar)
• Hot pepper sesame oil
• A handful of basil leaves, stems removed, chopped

In a sauté pan add a little toasted sesame oil. Cook the onions until softened.

If using uncooked meat or tofu, cut into small pieces and cook for a few minutes.

Add the bell peppers and cook for a few minutes.

Add the garlic. If using cooked meat, add it here.

Add the basil leaves and a few tablespoons of chili sauce, to taste.

Add the soy sauce and hot pepper sesame oil.

Serve with rice. Serves 1 but multiplies easily.

Also:

A variation with mushrooms, scallions, and peppers .

A variation with cilantro .

Here's a picture of it with shrimp: