Instructions: Soak dried shrimp in warm water to cover until softened, about 20 minutes; drain. Thinly slice bottom 6 inches of lemongrass. Place in a blender with shrimp, garlic, chilies, shrimp paste, and 1/4 cup tamarind water; process until smooth.

Place a wok over medium-low heat until hot. Add oil, swirling to coat sides. Add spice paste and cook, stirring, until fragrant, 6 to 8 minutes. Add chili garlic sauce, remaining tamarind water, and water; bring to a boil. Stir about 2 tablespoons of hot liquid into peanut butter; add to wok. Add soy sauce and sugar; simmer for 5 minutes. Stir in hoisin sauce and turn off heat.

Drain tofu and cut into domino-size pieces. Place between paper towels and gently press out excess moisture. In a wok, heat oil for deep-frying to 350 degrees. Add tofu and deep-fry, turning once, until golden on all sides, 3 to 4 minutes. Remove from oil and drain on paper towels.

In a large pot of boiling water, cook rice noodles until tender but still slightly firm, 3 to 4 minutes. Drain, rinse, and drain again.

Place 1/4 of noodles in each of 4 bowls. Top with eggs, bean sprouts, and sauce. Garnish with cilantro and chili.

This recipe yields 4 servings.

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