Cook noodles according to directions on package. Set aside. Wrap tofu in paper towels, press lightly to remove as much liquid as possible, then cut into 1-inch cubes.

Whisk together green curry paste, sugar and coconut milk in a medium pot over medium heat. Bring just to a simmer, then reduce heat.

Meanwhile, crack eggs into a small bowl, season with salt and pepper, whisk well and set aside.

Heat a wok or large skillet over high heat. Add 1 tablespoon of the oil and swirl to coat the wok. Sprinkle tofu lightly with salt and pepper on all sides. When oil is hot, add half the tofu and cook, stirring to spread tofu over the surface of the pan, until all sides are slightly golden. Transfer tofu to pot with simmering curry mixture as done. Repeat process with another tablespoon oil and remaining tofu.

Add remaining 2 tablespoons oil to hot wok. Pour in reserved egg, stirring frequently to spread it over the surface of the wok, and cook until egg is set. Remove from heat and divide egg mixture between 4 bowls.

Divide cooked rice noodles and cilantro between the four bowls. Top each with some of the tofu and coconut-green curry mixture. Allow the hot curry to warm the noodles briefly before serving. Squeeze lime juice into each bowl and serve with the remaining limes on the side.