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To make the curry paste, place all the ingredients in a mortar and pound with a pestle for 5 minutes or until you have a smooth paste.
Alternatively, you can make the paste in a food processor, although the flavour won't be quite the same.
Heat the oil in a wok over medium-high heat, add the curry paste and fry for 30 seconds or until fragrant.
Add the stock, tamari or soy sauce, coconut sugar and vegan fish sauce (if using) and bring to a simmer.
Meanwhile, place the noodles in a large bowl, cover with boiling water and set aside for 2-3 minutes.
Drain and rinse under cold running water, then transfer to serving bowls.
Reduce the wok heat to low, add the coconut milk, tofu, snow peas and half the spring onion.
Simmer for 1 minute, then turn off the heat and stir through the lime juice.
Ladle the soup over the noodles and top with the remaining spring onion, bean sprouts, coriander leaves, fried shallots, and fresh chilli or chilli sauce, if desired.