While butter in the pan is melting, beat eggs, soy sauce and sugar together in a small bowl.
Pour eggs into pan, preparing them omelette-style, flip them when they are solid enough to do so. They are done when light golden. If they fall apart, it's ok :)
Turn eggs out onto a large cutting board. Slice them lengthwise, then crosswise into 1 inch squares (approx)
Dice avocadoes and toss with lemon juice (to prevent browning)
Prepare glass noodles(also known as Chinese vermicelli, bean thread noodles, or cellophane noodles)according to package directions. Do not overcook or your dish will be gluey. Drain noodles very well.
Over medium heat, in the dry empty pot you cooked the noodles in, add the sesame oil, fish sauce, drained noodles, avocadoes, cooked eggs, stewed tomatoes, cilantro, sesame oil, fish sauce and garlic. Toss with tongs or fork over medium heat until just warmed through. DO NOT OVERCOOK. Be sure not to stir with a spoon or the noodles will cling in a ball. Transfer to a serving dish. Serve immediately over a couple of lettuce leaves. This dish does not store well, as the noodles tend to disintegrate with any moisture.