Clean sugar snap peas, rinse, cut in half diagonally. Remove peel from carrots, cut diagonally into fine slices. Clean pak choi, rinse, cut into 1 cm wide strips. Pour boiling hot water over bean sprouts in a sieve. Drain bamboo shoots. Heat oil in a wok. Add vegetables and sprouts, stir-fry for 4 min.
Peel garlic clove, cut into fine slices.
Remove seeds from peppers, rinse and chop finely. Add both with 2 tbsp Thai basil to the vegetables and stir-fry for 2 to 3 min.