• Prepare all of the vegetables and set them aside before beginning.

Cook the white rice:

• In a small pot, combine the white rice and water and turn the heat to medium-high. Add salt. Once the water boils, reduce heat, cover, and cook for 15 minutes. Turn off the heat and allow the rice to rest as you finish the pad krapow.

Cook the pad krapow aromatics:

• Heat avocado oil over medium heat in a large wok. Once hot, add the shallots and cook for 3-5 minutes until they soften.
• Add the garlic and Thai chili peppers and cook for 1 minute until fragrant. Remove the aromatics from the wok and transfer to a bowl.

Cook the mushrooms:

• Add a touch more oil, if needed. Once hot, add the mushrooms and cook, stirring often, for 8-9 minutes until they begin to soften and brown.

Sauté the red bell pepper:

• Add the red bell peppers and cook 5-7 minutes. Season with salt and pepper and transfer the vegetables to a bowl.

Add the green beans:

• Add the green beans to the wok and cook for 5 minutes. Season with salt.

Prepare the sauce:

• Combine the soy sauce, vegetarian fish sauce, brown sugar, and sesame oil in a bowl. Add the sauce to the wok and allow it to bubble for 1-2 minutes to dissolve the sugar. Toss to coat.

Finish the pad krapow:

• Return all the vegetables–bell peppers, mushrooms, and aromatics–to the wok along with the Thai basil leaves. Cook, stirring often, for 5 minutes. Taste and season to your preferences.

To serve:

• Divide the cooked rice between plates and spoon the pad krapow on top. Garnish with minced scallion. Enjoy!