📖 Instructions

1. First, prep your zoodles. If you don't have a spiralizer, no worries! You can use a vegetable peeler to create wide ribbons or buy pre-made zoodles from the store. Just remember to pat them dry with a paper towel to remove any excess moisture – this prevents the dish from becoming watery. I’ve found that letting them sit on a paper towel while you prep other ingredients works great. Trust me, that step is supper important!
2. Next, let's make the spicy peanut sauce. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup for a vegan option), sesame oil, sriracha, ginger, and garlic. Add water, one tablespoon at a time, until you reach a smooth, pourable consistency. Taste and adjust the seasonings as needed. Want it spicier? Add more sriracha! More tangy? Add a splash of rice vinegar! This is YOUR sauce, so make it perfect for you. Sometimes, I add a pinch of brown sugar for extra depth.
3. Now, for the avocado. Halve the avocado, remove the pit, and dice the flesh. You can also slice it if you prefer. Make sure your avocado is perfectly ripe, not too hard, not too mushy. The perfect avocado is your friend, I promise. A little lime juice will keep it from browning too fast.
4. Time to assemble! In a large bowl, combine the zoodles, avocado, and about half of the peanut sauce. Gently toss to coat everything evenly. You don't want to overdo it and turn the avocado to mush. Be gentle.
5. Finally, garnish your zoodle bowl with your favorite toppings. I love adding chopped peanuts, sesame seeds, red pepper flakes, and fresh cilantro. Other great options include shredded carrots, bean sprouts, green onions, or even a sprinkle of everything bagel seasoning! Honestly, this is the most fun part, so feel free to get creative with it. Also, my friend Karen likes to add some crispy fried onions.
6. Serve immediately and enjoy! Drizzle the remaining peanut sauce over the top if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours, but keep in mind that the avocado may brown slightly. I will say, though, that I think its best enjoyed right away.