Heat the oil in a large pot over medium-high heat. Add the curry paste and cook for 1-2 minutes, until fragrant.
Add the beef to the pot and stir to coat with the curry paste. Cook for 7 minutes, until browned on all sides.
Pour in the beef stock, coconut milk, fish sauce, palm sugar, tamarind paste, and half of the cilantro. Bring to a boil, then reduce the heat and simmer for 11/2 hours, until the beef is tender.
Cook the egg noodles according to package directions.
To serve, divide the noodles among 6.bowls. Ladle the beef and broth over the noodles, then top with bean sprouts, red onion, and remaining cilantro. Squeeze a lime wedge over each bowl before serving.
