Slice tofu in half horizontally, and cut each half into triangles for total of 8 triangles.
Place tofu on several layers of paper towels, and press out excess water. Dust each tofu with cornstarch, and set aside.
Bring large saucepan of water to a boil, and cook noodles 6 to 7 minutes, or according to package directions. Remove from heat, drain and set aside.
Heat oil in large skillet or wok over medium heat. When hot, carefully place tofu into oil, taking care not to crowd pieces. Fry 3 to 4 minutes on one side until golden, and, using tongs, turn triangles over to brown second side.
Remove from heat, and drain on paper towels. Repeat until all tofu is cooked.
Discard all but about 1 tablespoon oil from skillet or wok.
Stir-fry eggplant slices 4 to 5 minutes, or until softened and slightly golden. Stir in soy sauce, cook 30 seconds, or until eggplant is coated with soy sauce, and remove from heat.
To serve, place a portion of noodles on each individual plate, and top with tofu triangles and eggplant slices.
Garnish each with 2 tablespoons Thai sweet chili sauce, 2 tablespoons crushed peanuts, 1 tablespoon cilantro leaves and green chili slices.