1.Place mushrooms in medium heatproof bowl, cover with boiling water. Stand 20 minutes, drain. Discard stems, slice caps.
2.Combine sauces, lemon grass, chilli, onion, garlic, coriander and tofu in large bowl, mix gently. Cover, stand at room temperature 30 minutes. (Can be made 1 day ahead to this stage and refrigerated, covered).
3.Heat vegetable oil in large frying pan. Cook noodles until puffed, drain on absorbent paper.
4.Remove tofu from marinade, reserve marinade. Heat peanut oil in a wok or large frying pan. Stir-fry tofu, in batches, until browned lightly, remove from wok.
5.Add mushrooms, capsicum, snow peas and reserved marinade to wok, stir-fry 3 minutes. Add tofu, stir-fry until hot. Serve tofu mixture on noodles.