In saucepan cook curry paste in hot oil until fragrant and beginning to stick to pan. Add milk, broth, lemon juice, and fish sauce. Bring to boiling; reduce heat. Simmer, uncovered, 8 to 10 minutes or until reduced to 3-1/2 cups. Cook noodles in boiling salted water 4 to 6 minutes or until tender; drain. Rinse under cold water; drain. Divide noodles among 4 bowls. Add shrimp, pepper, and snow peas to sauce. Return to boiling; reduce heat. Simmer, uncovered, 1 to 3 minutes or until shrimp are opaque and vegetables are crisp-tender. Stir in cilantro. Spoon over noodles. Top with eggs. Makes 4 servings (1-1/4 cup noodles + 1-1/2 cups sauce)

In food processor or blender combine 1 large onion, chopped; 2 stalks lemon grass, tender white portion thinly sliced; 1/4 cup water; a 2-inch section peeled, chopped fresh ginger; 1/2 cup cilantro; 3 fresh serrano chile peppers, seeded (see Note); 4 cloves garlic, minced; 2 teaspoons curry powder; 1 teaspoon five-spice powder; and 3/4 teaspoon salt. Cover; process or blend until smooth.

Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands touch the peppers, wash your hands well with soap and water.