# What You'll Need:
→ Vegetables
01 - 4 medium zucchinis, spiralized (about 6 cups)
02 - 1 large red bell pepper, thinly sliced
03 - 1 large carrot, julienned or spiralized
04 - 1 cup snap peas, trimmed and halved
05 - 2 green onions, thinly sliced
06 - 2 tablespoons fresh cilantro, chopped
→ Peanut Sauce
07 - 1/3 cup natural peanut butter
08 - 2 tablespoons low-sodium soy sauce or tamari
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon fresh lime juice
11 - 1 tablespoon maple syrup or honey
12 - 2 teaspoons toasted sesame oil
13 - 2 cloves garlic, minced
14 - 1 teaspoon fresh ginger, grated
15 - 2 to 4 tablespoons warm water
16 - 1/2 teaspoon crushed red pepper flakes
→ Garnish
17 - 2 tablespoons roasted peanuts, chopped
18 - Additional cilantro or green onions for serving
# Steps to Follow:
01 - Spiralize zucchinis and carrots. Slice bell pepper, snap peas, and green onions as indicated. Set all prepared vegetables aside.
02 - In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, garlic, and ginger. Add 2 tablespoons warm water and whisk until combined. Gradually add additional water, 1 tablespoon at a time, until sauce reaches smooth, pourable consistency. Set aside.
03 - Heat a large nonstick skillet or wok over medium-high heat. Add optional splash of sesame oil for enhanced flavor.
04 - Add bell pepper, carrot, and snap peas to the hot skillet. Stir-fry for 2 to 3 minutes until vegetables are tender-crisp.
05 - Add spiralized zucchini noodles and gently toss for 2 to 3 minutes until heated through. Avoid overcooking to prevent noodles from becoming soggy.
06 - Pour prepared peanut sauce over vegetables and noodles. Toss to coat evenly and cook for 1 to 2 minutes, stirring constantly, until all components are warmed through.
07 - Transfer to serving plates immediately. Garnish with chopped roasted peanuts, green onions, and fresh cilantro. Serve at once.
