Coconut Peanut Zoodles

Rinse and dry the produce. Fill a large pot with water, season with salt, and place over high heat. Cut the radish into quarters. Slice the snap peas at an angle. Mince 2 cloves of garlic. In a medium bowl, add the garlic, peanut butter, coconut vinegar, chili garlic sauce, and 3 tbsp warm water. Whisk well to combine and set peanut sauce aside.

Trim the zucchini and slice into thin planks lengthwise, about ¼ inch thick. Stack and cut into thin strips, or zucchini noodles or zoodles.

Once the water is boiling, add the edamame and mung bean noodles, stir, and reduce heat to a simmer. Cook, testing occasionally, until the noodles are tender but not mushy, about 4 to 6 minutes. Drain and shake off excess water.

Place a large nonstick skillet over medium-high heat and add 1 tbsp vegetable oil. Once hot, add the radishes, and cook until they’re browned in places, about 3 to 4 minutes. Season with salt and transfer to a plate. Add the zoodles, snap peas, edamame mung bean noodles, and peanut sauce to the skillet, and gently toss. Reduce heat to medium and cook until warmed through, about 3 to 5 minutes.

Chop the peanuts. Chop the cilantro leaves and tender stems. Add juice from half the lime and to the skillet. Cut the remaining half into wedges.

Divide the coconut peanut zoodles between your bowls and top with the radishes, peanuts, cilantro, and toasted coconut. Serve with the lime wedges.