Heat a wok or deep frying pan over medium-high heat. Add 2 Tbsp. oil and swirl around. Then add the garlic, ginger, and chili. Stir-fry briefly (30 seconds), until fragrant.
Add the fresh tomatoes, the tomato paste or ketchup, plus the soy sauce, fish sauce, and sugar.
Bring sauce to a bubbling boil, then reduce heat to medium.
Simmer for 5-8 minutes, or until the tomatoes have cooked and "softened "into the sauce.
Turn down the heat to low. Add the eggs, stirring the sauce briskly with a spoon or fork to incorporate them (you may get a few "threads" of egg white in the sauce, which is desirable).
Add the cornstarch (dissolved in water) and stir well. Turn the heat down to minimum while you cook the pasta/noodles. The sauce will gradually thicken.
Taste-test the sauce, adding more fish sauce if not salty enough (I usually add about 1 more Tbsp.). Also add a little more sugar if too sour (this will depend on how sweet your tomatoes are). If the sauce is too salty for your taste, add a squeeze or two of lime or lemon juice.
Fresh noodles or pasta takes only a few minutes to cook. Simply bring a pot of water to the boil, then add the noodles or pasta, stirring gently as they are dropped into the water. Tip: Fresh noodles or pasta has a tendancy to stick together. Don't try to separate it before cooking, or it will break. The noodles will naturally separate as you stir them with a fork in the boiling water.
Bring the water back up to a boil (this will take only a minute or two), then reduce heat to medium. Taste-test one or two strands to see if the noodles/pasta is cooked before draining.
Toss the hot pasta or noodles with the sauce and portion out servings. OR, portion out the pasta/noodles and pour the sauce over. Add a sprinkling of fresh coriander, spring onion (scallions), and black pepper. Also add a little parmesan cheese if using Italian-style pasta noodles. Serve with your favorite wine or lager. Enjoy!