Green onion, thinly sliced (separate the green from the white)
Tamari/soy sauce/ coconut aminos
Water to thin
red pepper flakes, salt, pepper
If you have a spiralizer, spiralize the zucchini. If you do not, use a potato peeler. Hold your zucchini upright and make long strips pulling your peeler towards your counter. Rotate the zucchini with every strip so you can use as much of the zucchini as possible (you should be able to get down to where the zucchini is about 1/2 inch thick. You can slice the last part by hand or keep it for the salad.
In a small mixing bowl combine your almond butter, tamari, and lime juice and mix well. It will be kind of pasty which is why you are going to add water in small amounts, no more than 1 tsp to slightly thin it out. Once it is nice and mixed, add in as many red pepper flakes as you like
Preheat your wok or sauté pan over medium heat.
Sauté pepper, carrot and onion whites in coconut oil. Add your zucchini and half the amount of sauce, paying close attention and steering well often.
After you have cooked for about 3-4 min, add in leftover sauce in the bowl and stir well.
Continue sautéing for about 2 min or until everything is coated well
Remove your pan from the heat, plate this amazingness, season with salt and pepper, if you choose to and enjoy :)