Instructions: Cook egg noodles according to package directions. Drain, rinse, and drain again. Soak rice stick noodles in warm water, for about 30 minutes; drain.

Drain tofu; cut into 1-inch cubes. Place between paper towels and gently press out excess water. In a wok, heat oil for deep-frying to 350 degrees. Deep-fry tofu, turning once, until golden on all sides, 3 to 4 minutes. Drain on paper towels.

Place a nonstick 8- to 9-inch frying pan over medium heat until hot. Brush with 1/2 teaspoon cooking oil. Add half of eggs and cook until lightly browned on bottom and set on top, about 1 minute. Turn over and cook for 5 seconds; remove from pan. Repeat with 1/2 teaspoon oil and remaining egg. Roll omelets into cylinders and cut into 1/4-inch-wide strips.

Thinly slice bottom 6 inches of lemongrass. Place in a blender with remaining spice paste ingredients and process until smooth.

Place a wok over medium-low heat. Add oil, swirling to coat sides. Add spice paste and cook, stirring, until fragrant, 6 to 8 minutes. Add coconut milk and cook for 3 minutes. Add water and soy sauce.

To serve, put noodles in a serving bowl. Pour soup over and arrange garnishes decoratively on top.

This recipe yields 4 to 6 servings.

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