Chop and slice all the veggies... red & green bell peppers, bean sprouts, scallions, carrots and purple cabbage. Set aside.
Grate the ginger in a bowl.
Add the remaining ingredients for the sauce... peanut butter, lite tamari, honey, sesame oil, siracha, lime juice, and water.
Use a whisk to stir well.
Sauce is ready.
At this time you can spiralize your zucchini noodles, I just buy mine from whole foods.
Heat up a skillet, once hot, add avocado oil. Add the zucchini noodles and saute for a minute, toss the noodles around.
After a minute, add 3 spoonfuls of the peanut sauce. This will coat the noodles. Cook for 1 minute or under. DO NOT OVERCOOK else the zucchini will become watery.
Once done, here are your noodles. Turn off the stove.
Transfer the zucchini noodles to a large mixing bowl.
Transfer all your veggies to the mixing bowl... bell peppers, scallions, bean sprouts, carrots, and purple cabbage.
Pour all the remaining sauce over the veggies.
Chop fresh cilantro.
Plate zucchini noodles. Garnish with cilantro and peanuts. Serve immediately.