20-Min Chili Crisp Pad Thai
Crispy-edged tofu and rice noodles tossed in a bright tamarind-lime sauce with a chili crisp kick. Garlicky, tangy, and utterly craveable—ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 16g
Ingredients
- 1 package rice noodles (about 4 oz)
- 14 oz extra-firm tofu, pressed
- 2 tbsp tamarind paste
- 2 tbsp soy sauce
- 1 whole lime (juiced)
- 2 tbsp chili crisp (such as Trader Joe's or Lao Gan Ma)
- 2 whole scallions, sliced
- ¼ cup roasted peanuts, crushed
Instructions
- 1
Boil rice noodles in salted water until tender, about 4 minutes. Drain and set aside.
- 2
Cut pressed tofu into 0.5-inch cubes. Heat 2 tbsp oil in a large skillet over medium-high until shimmering.
- 3
Add tofu and cook without stirring for 3 minutes until the bottom edges turn golden. Stir and cook 2 more minutes.
- 4
Whisk tamarind, soy sauce, lime juice, and 1 tbsp water in a small bowl until combined.
- 5
Add noodles and sauce to the skillet with tofu. Toss everything for 1 minute until well coated and warm.
- 6
Divide into bowls, top with chili crisp, scallions, and crushed peanuts. Serve immediately.
Tools you’ll need
- large skillet (12-inch)
- pot for boiling
- small mixing bowl
- whisk
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