Vegan Zucchini Noodle Pad Thai recipes

Name: Vegan Zucchini Noodle Pad Thai recipes
Ingredients: 3 tbsp low-sodium tamari; 2 tbsp each lime juice and rice vinegar; 1 tbsp natural almond butter (or tahini, if allergic to nuts); 2 tsp each coconut sugar and red chili paste; 1/2 tsp grated fresh ginger; 2-3 zucchinis, spiralized; 1 carrot, shredded or julienne cut; 1/2 red bell pepper, julienne cut; 1 1/2 cups mung bean sprouts; 2 scallions, white and light green parts only, sliced diagonally; 2/3 cup shelled edamame; 1/3 cup very thinly sliced purple cabbage; 1/4 cup mixed shredded fresh basil, mint and cilantro (roughly equal quantities of each); 2 tbsp chopped raw cashews (optional); lime wedges