Place barley and water in medium saucepan; bring to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
Set aside. In large skillet or wok, heat 1 tablespoon oil over high heat.
Add chicken pieces and garlic; stir-fry 3 to 4 minutes.
Add cooked barley; stir-fry an additional 3 minutes.
Remove barley-chicken mixture from pan; keep warm.
Heat remaining 1 tablespoon oil in skillet. Add eggplant, bell pepper and onion; stir-fry 3 minutes.
Add basil, mint, red pepper sauce, sugar, oyster sauce and soy sauce; cook 2 more minutes.
Return barley-chicken mixture to skillet; stir-fry 3 minutes.
Sprinkle with peanuts and garnish with shredded red cabbage and carrot curls for an authentic Thai finishing touch.