Cook noodles in a large saucepan of boiling water for 4-5 minutes until tender. Drain. Divide noodles between four large serving bowls.
Set aside. Wipe pan dry

Heat oil in the large saucepan over high heat. Add tofu and cook, turning often, until golden. Transfer with a slotted spoon to a plate. Set aside. Add eggplant and cook for 2-3 minutes until golden. Transfer to the plate. Set aside

Add curry paste to pan and cook, stirring, over medium heat for 1-2 minutes until fragrant. Add stock, coconut milk and sugar. Reduce heat to medium, cover and bring to the boil. Reduce heat and add eggplant. Simmer for 5 minutes

Add tofu and lime juice to pan and simmer for 1 minute. Ladle broth 
over noodles in serving bowls. Top each with bean sprouts, coriander, mint, peanuts and chilli. Serve with lime wedges