5 large, whole dried red chiles (such as pasilla, ancho, or New Mexico), stemmed but not seeded
1/2 cup diced shallot
2 teaspoons grated fresh ginger
1 garlic clove, peeled and sliced
1/2 teaspoon coriander seed
1 teaspoon ground turmeric
2 teaspoons garam masala or other Indian spice mix of your choice
Vegetable oil for frying
1 big handful of the noodles you will be using for the main dish
FOR THE SAUCE
3 (13.6-ounce) cans coconut milk
1/2 cup light soy sauce
2 tablespoons sugar
3/4 to 1 1/2 pounds packaged fried tofu (see head note)
Kosher salt
1 cup water
1 cup Chinese pickled mustard greens
OR 1 cup Sichuan pickled vegetable (see page 000)
OR 1 cup sliced napa cabbage (1/8 inch thick) tossed with 1/4 cup white vinegar and 1/2 teaspoon kosher salt
1 pound fresh flat (about 1/8 inch wide) or spaghetti-shaped Asian egg noodles, minus a handful fried up for garnish
4 Key limes, halved, or 2 regular limes, quartered
Fresh cilantro leaves
1/2 cup thinly sliced shallot