1. For sauce, in a small saucepan stir together broth, jalapeno pepper, and garlic. Bring to boiling; reduce heat. Simmer, covered, about 2 minutes or until jalapeno pepper is tender. Add peanut butter; stir until combined. Remove from heat. Stir in rice vinegar, soy sauce, and sesame oil; set aside.
2. Pour cooking oil into a wok or large skillet. Heat wok over medium-high heat. Stir-fry carrots and onion in hot oil about 4 minutes or until vegetables are crisp-tender.
3. Add the sauce, cabbage, cucumber, and Thai basil. Reduce heat to medium-low. Cook and stir for 1 to 2 minutes or until heated through. Serve immediately over rice. Sprinkle each serving with peanuts.