Instructions: Prepare the spice paste. Combine the 1/3 cup water, lemongrass, shallots, jalapenos, candlenuts or almonds, galangal powder, shrimp paste and turmeric in the work bowl of a food processor. Process until smooth.

For the Dish: Pour enough warm water over the rice stick noodles to cover them completely. Soak until softened, about 30 minutes. Drain.

Meanwhile, bring a large pot of water to a boil. Cook the egg noodles according to package directions. Drain, rinse, and drain again. Mound the noodles in a serving bowl.

Deep-fry the tofu: Press the tofu cubes gently between paper towels to remove the excess water. Pour enough oil into a wok to fill 3 inches. Heat over medium heat to 350 degrees. Deep-fry the tofu, turning once, until golden on all sides, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Reserve the oil.

Heat a nonstick 8- to 9-inch frying pan over medium heat until hot. Brush with 1/2 teaspoon of the reserved oil. Add half the eggs and tilt the pan so the the egg covers the bottom of the skillet. Cook until lightly browned on the bottom and set on the top, about 1 minute. Turn the egg over and cook for 5 seconds. Slide the omlet out of the pan and repeat with another 1/2 teaspoon oil and egg. Roll the omelets into cylinders and cut into 1/4-inch-wide strips.

Heat a wok over medium-low heat until hot. Add 2 tablespoons of the reserved oil and swirl to coat the sides. Add the spice paste and cook, stirring, until fragrant, 6 to 8 minutes. Pour in the coconut milk, bring to a boil and cook for 3 minutes. Add the 4 cups water and soy sauce. Return to a boil.

Ladle the hot soup over the noodles and arrange the bean sprouts, shrimp, chicken, cucumber, sliced jalapenos, omelet slices and lemon wedges decoratively over the top. Bring to the table, toss to mix the noodles with the other ingredients and serve hot.

This recipe yields 4 servings.

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