Heat up a large wok and add 1 Tbsp of Canola oil. Cook the tofu, letting it brown a little. Remove the tofu and set aside on a plate. Add in another Tbsp of oil to the wok and add the red bell pepper, the onion, the eggplant, and the carrot. Cook until the vegetables begin to soften.

Add in the garlic. Make a little room in the bottom of the pan and add the curry paste. Cook for 1 min. Slowly mix in the coconut milk. Add the chicken stock and bring to a low simmer for 5 min.

At this point, soak the noodles in large bowl of hot water (I use water from a tea kettle) for 5-7 minutes to soften them. Drain and set aside. Don't do this too far in advance, or the noodles will become a sticky mess.

Back to the curry. Add the palm sugar and the fish sauce. Add in the snap peas and the cooked tofu. Mix in the noodles and serve.