- 1 pouch of Hak’s Thai Green Curry
- ½ package of firm tofu
- ½ Chinese eggplant
- ½ red bell pepper
- 1 tablespoon cooking oil
- ¼ pack of rice noodles
- fresh basil leaves to garnish
Cook noodles according to package instructions, drain and set aside. In a medium sauce pan pour oil on medium-high heat. Add the tofu, eggplant and red bell pepper. Cook until golden in color, about five minutes. Turn heat to simmer-low and pour in curry. Cover and cook for 3 minutes, stirring every minute or so. Place noodles in a bowl and pour curry over the noodles. Garnish with mint leaves. Enjoy!