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Heat the coconut oil and red curry paste in a pan over medium heat, stirring for one minute.
Add half a cup of coconut milk and continue to stir for a few more minutes until the mixture becomes fragrant and develops a beautiful color.
Add the ground pork and stir-fry until it is at least 80% cooked, which should take a few minutes.
Then, add the diced tomatoes, sugar, and bouillon, and continue stir-frying until the pork is fully cooked.
Add the remaining coconut milk from the can, followed by the stock or water.
Add the beaten eggs and stir immediately to prevent clumping.
Add the crushed roasted peanuts and simmer or bring the curry to a boil.
Turn off the heat, then add fresh lime juice.
While making the curry, bring water to rolling boiled on another stove.
Add vegetable oil to the boiling water.
Drop in the rice noodles and cook for 3-5 seconds.
Pour some curry into a bowl.
Add the cooked rice noodles and your choice of toppings.