Step 1

In a large skillet, heat coconut oil and sauté the garlic, ginger and red onion. Once onion is translucent and fragrant, stir in the red bell pepper, carrot slices and cooked edamame. Cook for 2-3 minutes.

Step 2

Add a pinch of sea salt to the mixture, then add the lime juice, peanut butter, chili paste and a little water to thin out the sauce.

Step 3

Place the zucchini noodles into the skillet and stir them around quite a bit so that the sauce coats them. Cook in sauce for about 8-10 minutes.

Step 4

Remove from heat, plate and top with fresh basil and chopped peanuts. Enjoy.