# What You'll Need:
→ Vegetables
01 - 4 medium zucchinis, spiralized (approximately 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
# How To Make It:
01 - Spiralize zucchinis and carrots. Thinly slice bell pepper and green onions. Trim and halve snap peas. Mince garlic and grate ginger.
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 smooth. Add additional water 1 tablespoon at a time until sauce reaches a pourable consistency. Set aside.
03 - Heat a large nonstick skillet or wok over medium-high heat. Add a small splash of sesame oil for extra flavor if desired.
04 - Add bell pepper, carrot, and snap peas to the skillet. Stir-fry for 2 to 3 minutes until vegetables are tender-crisp.
05 - Add spiralized zucchini noodles and toss gently for 2 to 3 minutes until heated through. Avoid overcooking to prevent excess moisture release.
06 - Pour peanut sauce over vegetables and toss to evenly coat. Cook for 1 to 2 minutes, stirring constantly, until warmed through.
07 - Remove from heat immediately. Transfer to serving plates and garnish with chopped peanuts, green onions, and fresh cilantro. Serve at once.
