1/2-16 oz box (8 oz) Rice Noodles, any width 1 eggplant, diced into 1 1/2" cubes 1 tablespoon salt 3 tablespoons olive oil 1 red bell pepper, julienned 1 medium onion, diced 6 cloves garlic, chopped 5 plum tomatoes, quartered lengthwise 3 tablespoons Garlic Chili Pepper Sauce1/3 cup Sweet Red Chili Sauce1 tablespoon chopped fresh ginger 1/2 cup fresh basil, chopped Juice from one lime
DIRECTIONS
Soak Rice Noodles according to package for sauté.
Place eggplant in strainer. Sprinkle eggplant evenly with salt. Let sit 30 minutes (to remove bitter juice).
Press excess brown juice from eggplant.
In sauté pan, heat olive oil over medium high heat.
Stir-fry eggplant until slightly brown, about 2 minutes.
Add red bell pepper, onion and garlic. Cook until they begin to soften, about 2-3 minutes.
Add drained Rice Noodles, plum tomatoes, Garlic Chili Pepper Sauce, Sweet Red Chili Sauce, ginger and basil. Cook until tomatoes begin to soften but are not mushy, about 3 minutes.
Stir in lime juice just before serving. Serve hot.
(If noodles begin to stick, add water as needed. Up to 1/2 cup of water may be added.)
Our Rice Noodles are straight cut like traditional pasta. Don’t use them just for Thai dishes; they can be substituted in any recipe calling for wheat pasta.
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Ingredients
