First Step: Prepare all ingredients by spiralizing the zucchinis, dicing your protein like shrimp, mincing garlic, and slicing green onions. This mise en place ensures a smooth cooking process and keeps the flavors fresh, just like in that classic Thai style.

Second Step: Heat 1 tablespoon of oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds, adapting the oil type for dietary preferences (e.g., coconut oil for paleo diets). This step really wakes up the dish and sets the base for those amazing flavors.

Third Step: Add your protein, such as cubed tofu or 1/2 pound peeled and deveined shrimp, to the pan and cook until lightly browned and crispy on all sides, approximately 5-7 minutes. For a non-vegan option, substitute tofu with shrimp or chicken, adjusting cook times accordingly to keep everything tender.

Fourth Step: In a small bowl, whisk the sauce ingredients together: 2 tablespoons distilled white vinegar, 2 tablespoons fish sauce, 3 tablespoons ketchup, 1 teaspoon packed brown sugar, 1/2 teaspoon cayenne pepper, and 1 teaspoon chili garlic sauce.

Fifth Step: Add the spiralized zucchini noodles to the skillet and pour the sauce over them. Quickly toss to combine and cook for 2-3 minutes, ensuring the noodles remain slightly crisp, as overcooking can make them watery.

Sixth Step: Remove the pan from heat and sprinkle chopped peanuts and sliced green onions on top for texture and flavor.

Final Step: Serve immediately, adding optional garnishes like fresh cilantro or lime wedges. To tie it all together, remember tips like cooking the zucchini noodles separately, as mentioned in the recipe summary, to preserve their texture.