Zesty Zucchini Noodle Bowl

Diet Tags


Vegetarian, Gluten-Free, Dairy-Free

Stay hydrated and nourished with this refreshing Zucchini Noodle Pad Thai. This vibrant dish features hydrating vegetables like zucchini and bell pepper paired with protein-packed tofu and eggs.

With a light, tangy sauce, this meal is perfect for anyone looking to boost hydration while enjoying a delicious, nutrient-dense meal.

Recipe Benefits

  • This recipe is rich in hydrating vegetables like zucchini and bell peppers, which are high in water content and essential vitamins.
  • The addition of tofu and eggs provides a good source of protein, making this dish not only hydrating but also satisfying and nutritious.
  • It’s also low in added sodium, helping maintain electrolyte balance, essential for proper hydration.

Ingredients

  • 1/2 tablespoon olive oil, divided
  • 1 small yellow onion, diced
  • 3 medium zucchinis, spiralized or cut into ribbons
  • 1 cup shredded carrots
  • 1/2 red bell pepper, seeded and thinly sliced
  • 1/2 tablespoons sesame oil
  • 1 tablespoon fish sauce
  • 1 tablespoon rice wine vinegar
  • Juice of 1 lime
  • 1/2 tablespoon reduced-sodium soy sauce or tamari (for gluten-free)
  • 1/2 tablespoon honey or maple syrup
  • 1 teaspoon chili paste
  • 1/2 (14-ounce) package firm tofu, drained, patted dry, and cut into 1/2-inch cubes
  • 2 eggs, scrambled
  • 1/2 cup chopped fresh cilantro
  • 2 scallions, finely chopped
  • Lime wedges, for garnish

Instructions

  1. Heat 1/4 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 2 to 3 minutes, until translucent. Add the zucchini ribbons, shredded carrots, and red bell pepper. Sauté for 4 to 5 minutes until the vegetables are tender but still crisp.
  2. In a large bowl, combine sesame oil, fish sauce, rice wine vinegar, lime juice, soy sauce, honey, and chili paste. Add the tofu cubes, tossing them gently to coat evenly with the sauce.
  3. Push the vegetables to one side of the skillet and add the remaining 1/4 tablespoon of olive oil to the empty side. Add the scrambled eggs, cook until set, then mix with the vegetables.
  4. Add the tofu and sauce mixture to the skillet, tossing all the ingredients until the zucchini ribbons are thoroughly coated in the sauce and heated through.
  5. Divide the Pad Thai among four plates. Top each serving with chopped cilantro and scallions. Serve with lime wedges for extra zing.

Nutritional Information

Per serving:


  • Calories: 481 kcal
  • Protein: 30 g
  • Fat: 26 g
  • Carbohydrates: 34 g

Based on Nutrisurvey

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