Blend all spice paste ingredients except oil into a pulp.
Gradually blend in the oil until a loose paste forms.
Fry the spice paste in a pan over medium heat for 3 minutes.
Add coconut milk and stock, bring to boil, then simmer for 5 minutes.
Heat a pan of oil until hot enough to brown a breadcrumb.
Deep-fry the tofu cubes for 3 minutes until crisp and drain.
Fry the sliced oyster mushrooms in 15ml of oil until softened.
Stir the cooked mushrooms into the sauce.
Combine the peas, fried tofu, and noodles into the sauce.
Serve in bowls garnished with coriander, lime, and crushed peanuts.