Pad Thai Zucchini Noodles

In a small bowl, add all sauce ingredients and mix together. Taste and adjust as needed. Different fish sauce brands have different amounts of sodium, so you may need to adjust the other ingredients slightly. Set sauce aside.
Add oil to a large pan and bring the pan to medium-high heat. Add in zucchini and stir and cook until zucchini is just cooked. It should still maintain it's crunchy texture. Place zucchini through a colander, draining out any liquid. Set zucchini aside, still in the colander. More water should drain out as the zucchini cools.
Add garlic, 1/2 cup bean sprouts, bell peppers (reserve a handful of slices for garnish) and 1 tbsp peanuts to the pan. Stir fry until just cooked. Move your cooked vegetables to the side of the pan. Add in the whisked egg into the empty part of the pan. As the egg cooks, make swirling motions into the egg with a whisk or chopsticks, so that the egg scrambles as it cooks. After egg is cooked, mix it with the vegetables. Add back in zucchini. Pour in sauce. Stir fry everything together for a few minutes until everything is evenly mixed and heat. Garnish with remaining raw sprouts, bell peppers and roasted peanuts.