Sweet and Hot Eggplant with Rice Noodles


  • 1/2-16 oz bag (8 oz) A Taste of Thai Rice Noodles, any width
  • 4 tablespoons olive oil
  • 1 1/2 lbs eggplant, cut into 1” cubes
  • 1 medium onion, diced
  • 1 teaspoon salt
  • 1 red bell pepper, julienned
  • 1 tablespoon minced fresh ginger
  • 6 cloves garlic, minced
  • 5 plum tomatoes, quartered lengthwise
  • 1/3 cup A Taste of Thai Sweet Chili Sauce
  • 3 tablespoons A Taste of Thai Garlic Chili Pepper Sauce
  • 2 tablespoons fresh lime juice
  • 1/2 cup chopped fresh basil

A Taste of Thai Sweet Chili Sauce and spicy Garlic Pepper Sauce give this vegan dish a sweet-hot flavor. It can serve as a side dish or entrée.


  • 20 minutes to assemble
  • 15 minutes to cook
  • Total time: 35 minutes


  • 4 Servings


  1. Soak Rice Noodles according to box for sauté.
  2. In large skillet, heat oil over medium-high heat.
  3. Add eggplant, onions and salt. Stir-fry until eggplant is slightly browned.
  4. Add red bell pepper, ginger and garlic. Cook until peppers begin to soften.
  5. Drain Rice Noodles, add to skillet with plum tomatoes, Sweet Chili Sauce, Garlic Chili Pepper Sauce, and lime juice.
  6. Stir-fry until noodles are firm yet tender. Mix in basil and serve.
  7. (If noodles begin to stick, add water as needed. Up to 1/2 cup of water may be added.)