Zucchini Noodles, Veggies & Spicy Almond Butter Sauce

Almond Butter Sauce ingredients:
• 1 cup almond butter
• ½ cup water
• ¼ cup rice wine vinegar
• ¼ cup tamari
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 2 teaspoons crushed red pepper flakes
• 2 cloves garlic, crushed
• 2 teaspoons fresh, grated ginger
Noodle Ingredients:
• 4 medium zucchini, peeled and cut in half
Veggies:
• 1 cup bean sprouts
• 1 red bell pepper, julienned
• 1 cup snow peas, halved lengthwise
Garnish:
• 2 tablespoons cilantro, minced

Place all the ingredients for the Almond Butter Sauce in a high speed blender and blend until smooth. Stored in a sealed container in the refrigerator, Almond Butter Sauce will keep for five days.
Transform the zucchini into noodles using a vegetable peeler or spiral slicer. Toss the zucchini noodles and veggies with enough Almond Butter Sauce to coat well. Garnish with minced cilantro and serve immediately