Ingredients for 2 servings:
1. 4 ounces beef sirloin, cut into 1 inch cubes (or julienne 1 1/2 inch long)
2. 1 egg, hard boiled
3. 4 tablespoons vegetable oil, divided use
4. 4 ounces tofu, cut into 1 inch cubes (firm)
5. 1 shallots, finely chopped or 2 tablespoons finely chopped red onions
6. 1 garlic clove, finely chopped
7. 2 teaspoons red curry paste
8. 1/4 cup coconut milk
9. 1 teaspoon curry powder
10. 1 tablespoon fish sauce
11. 1 teaspoon sugar
12. 2 ounces rice noodles, medium sized (Sen Lek)
13. 1 tablespoon peanuts, roasted and crushed
14. 2 lime wedges
15. cilantro leaf (to garnish)

Directions:
1. If using raw beef, put beef in a small pan and cover with water and bring to a boil. Simmer gently for 10 minutes and set aside. If using leftover meat, skip this part.
2. Soak rice flour noodle for 20 minutes in water and drain. Boil water in a pot. Put the noodles in a sieve or strainer and dip them into the boiling water for 2 to 3 seconds only and drain. Divide into two serving bowls.
3. Cut the eggs into quarters and set aside.
4. In a small frying pan heat 1 T of oil and fry the sliced tofu until slightly browned. Drain and set aside.
5. Add 1 T oil in the same frying pan fry the shallot or red onion until dark golden brown and crisp. Set aside.
6. In the same frying pan, add 2 T of oil and add garlic and fry until lightly brown. Stir in the curry paste, coconut milk, curry powder, fish sauce sugar, tofu, and beef cubes or any other leftover meat you may want to use. Stir and simmer gently for about 5 minutes.
7. Divide the soup between two bowls over the noodle. Arrange quartered eggs evenly and top with reserved fried shallots or red onion, roasted and crushed peanuts, lime wedge and sprinkle of cilantro for garnish.