Thai food, along with Taco Bell and pumpkin-flavored goods, is my ultimate food weakness. Since we’ve moved to New York, I’ve ordered in the same Thai meal (thai basil tofu, pad thai, sticky rice, and peanut sauce) from the same Thai restaurant at least once a week. In an effort to eat healthier and cook at home, I attempted to replicate the delicious basil dish with this recipe, which came out beautifully. I doubled the ingredients for the sauce and added eggplant and mushrooms to the chicken, and served atop cracked wheat. Delicious and extremely simple, this dish is a new addition to the rotation of our regular meals.
