Tofu Pad Thai - PCOS-Friendly Recipe

Drain the tofu and cut into 1/4-inch-thick slices. Place the pieces between several paper towels, top with a heavy pan, and let stand for 15 minutes to press out any excess water.

Peel and finely chop the garlic or pass it through a garlic press. Trim the green onions, discarding the ends, and cut the white and about 1 inch of the green part into thin slices.

Combine the fish sauce, water, lime juice, rice vinegar, sugar, salt, and crushed red pepper in a bowl, stir well, and set aside.

Bring a large pot of salted water to a boil and add the rice noodles. Cook over medium-high heat, stirring occasionally, for 8 minutes, or until al dente. Drain in a colander.

Meanwhile, lightly beat the eggs. Heat 2 tablespoons of the oil in a large skillet or wok over medium-high heat, add the tofu, and cook, stirring occasionally, for 4 to 5 minutes, or until lightly browned. Remove from the pan and set aside. Add the remaining 1 tablespoon of oil to the pan, then add the eggs and cook, stirring frequently, for 2 to 3 minutes, or until the eggs are completely cooked. Remove from the pan and set aside.

Add the noodles, garlic, and fish sauce mixture to the pan and cook, stirring constantly, for 2 minutes. Add the eggs, tofu, bean sprouts, green onion, and cilantro and cook, stirring frequently, for 3 to 4 minutes, or until warm. Place in a large serving bowl and top with the chopped peanuts.