For the Pad Thai Base

4 medium zucchinis, spiralized

1 cup shredded carrots

1 red bell pepper, thinly sliced

Optional: grilled chicken, shrimp, or tofu

For the Spicy Peanut Sauce

¼ cup natural peanut butter

2 tbsp soy sauce or coconut aminos

1 tbsp lime juice

1 tbsp rice vinegar

1–2 tsp sriracha (to taste)

1 tsp honey or monk fruit sweetener

Water to thin, if needed

Toppings (optional)

Crushed peanuts

Fresh cilantro

Lime wedges

Green Onions