Wash the zucchini and trim off the ends. Using a spiralizer, spiralize the zucchini into noodle-shaped strands (“zoodles”). If the noodles are very long, gently cut them once or twice so they’re easier to eat. Set aside.

In a small bowl, whisk together tamari, rice vinegar, ketchup, brown sugar, chili sauce, and lime juice until smooth. Set aside.

Heat oil in a large skillet or wok over medium-high heat. Add garlic and the white parts of the green onions. Cook about 30 seconds until fragrant.

Add sliced red bell pepper and sauté 2–3 minutes until slightly softened but still crisp. Add zucchini noodles and toss over medium-high heat for about 2 minutes. Cook just until slightly tender but still firm to prevent them from becoming watery.

Add bean sprouts and pour in the sauce. Toss everything together for 1–2 minutes until evenly coated and heated through. Remove from heat and stir in the green parts of the green onions.

Divide into bowls and top with chopped peanuts, fresh cilantro, and a squeeze of lime. Enjoy!