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Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 4
Two things really knock this dish out of the park: the Thai basil and the Thai chilis. Both of these add distinctive Thai taste and can be found at most international or Thai grocery stores. Also: while some people (myself included!) can be put off by the smell of fish and oyster sauce, they are barely detectable in this recipe and add a great deal of complexity to the dish.
1 tbsp vegetable oil
2 tbsp peanut oil
3 tbsp oyster sauce
2 tbsp fish sauce
6 large garlic cloves, minced
4-6 thai chilis, crushed with seeds (or 2 serrano peppers)
1 block extra firm tofu, cut into half-inch cubes
2 large carrots, cut into matchsticks
1 yellow onion, thinly sliced
1 small red pepper, seeded and thinly slied
1 small green pepper, seeded and thinly sliced
1 small yellow pepper, seeded and thinly sliced
1 tbsp soy sauce
1 tsp sugar
4 cups pre-cooked jasmine rice
2 cups fresh thai basil, loosely chopped
4 eggs (optional)
1 cucumber, sliced (optional)
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