Introduction In Thailand this is known as a “No idea” or “no brainer” dish. When you go to a restaurant and can't think what to have this will be what Thais tend to order. It can be served in this way, with fried rice mixed or served “over” steamed rice.
Ingredients 1 Cup brown rice
6 Small Thai garlic cloves
3 Small red chilis, smashed and chopped lengthways
1 Handful holy basil leaves
1tbsp Big red chili sliced
1tbsp Baby corn thinly chopped
1tbsp Green beans thinly chopped
50g Firm tofu squished
˝ Cup mushrooms, any kind
˝ Cup cooking oil
1tbsp Soy sauce
1tsp Brown sugar
Dark soy sauce
White pepper powder
Use the cooking oil to deep fry the tofu first over a high heat
Drain the tofu and leave 1tbsp of the oil left in the wok to stir fry the remaining ingredients.
Start with the chili and garlic before adding the vegetables and tofu.
Add the soy sauce and sugar and then add the rice.
Pour some dark soy sauce to the rice before mixing.
Finally add the basil leaves and continue to stir fry.
Sprinkle with White pepper powder.
Serve with sliced cucumber and pickled chili (Sliced birds eye chili in soy sauce and a squeeze of lime)