There are a lot of foods called “crispy” in this world, but none bring the texture quite like crispy tofu. This is a careful balance between a chewy crunch on the outside and the soft soy inside. We love crispy tofu in everything, but it's absolutely perfect here, mixed with classic pad thai flavors and noodles. In fact, you'll find all the textures here in perfect harmony and balance. A lot of meals are called satisfying, but this one really delivers.
Trim and thinly slice green onions.
Halve lime. Quarter one half and juice remaining half.
Coarsely chop peanuts.
Stem and mince cilantro.
Pat tofu very dry and, on a separate cutting board, cut into 1" dice.
Cook the Noodles
Add noodles to boiling water and cook, 3-4 minutes.
Noodles should be undercooked and firm; they will finish cooking in a later step.
Reserve ¼ cup pasta cooking water. Strain noodles in a colander and rinse under cold water to stop cooking process.
Return noodles to pot and toss with 1 tsp. olive oil.
Coat the Tofu
Place cornstarch and a pinch of salt and pepper in a mixing bowl and add tofu pieces. Toss to coat.
Cook the Tofu
Place a large non-stick pan over medium-high heat and add 3 Tbsp. olive oil.
Add tofu pieces to hot pan and stir occasionally until golden brown, 6-8 minutes.
Finish the Dish
Add matchstick carrots, noodles, green onions (reserving a pinch for garnish), sweet chili sauce, soy sauce, reserved pasta water, lime juice, and a pinch of salt and pepper.
Stir occasionally until combined, 1-3 minutes.
Plate dish as pictured on front of card, garnishing with cilantro, peanuts, and reserved green onions. Squeeze lime wedges over to taste. Bon appétit!