Sweet and Hot Eggplant with Rice Noodles

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

4 Servings

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

4 Servings

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.


  • 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


  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.

In This Recipe

This sauce packs heat and a ton of flavor. Use it as a hot sauce or add a dash to spice up your favorite recipes.
The chilies are mellow and sweet in this sauce, great as a dipping sauce by itself, or as a flavorful addition to sauces and marinades.
Our gluten-free Rice Noodles are the perfect size for classic Thai recipes like Pad Thai, as well as salads and curries.

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