Prep Time: 10 mins
Cook Time: 5 mins
Serves 2


  • 1-1/4 cup smooth almond butter or sunflower-seed butter
  •  Juice of one lime
  • 2 TBSP  coconut aminos
  • 1 tsp fish sauce
  • 1 tsp hot sauce
  • 2 tsp ginger root, grated
  • 2 cloves garlic, minced
  • 4 medium zucchini, peeled and spiralized
  • 1/4 cup  cilantro, chopped
  • 1 tsp red pepper flakes
  • 4 lime wedges, for serving


  1. In a medium bowl, whisk together the almond butter, lime juice, coconut aminos, fish sauce, hot sauce, ginger, and garlic until fairly smooth. If the sauce seems too thick, add 1-2 tablespoons of water to help thin it out.
  2. Place the sauce and the zucchini noodles in a large skillet set over medium heat. Cook, stirring frequently, until heated through, 3-4 minutes.
  3. Serve noodles and sauce topped with cilantro, red pepper flakes, and lime wedges.