Soak 1 cup of the Dry Roasted Peanuts (1 cup) in water for 30 minutes.
Drain the peanuts and add them to a blender with the Coconut Milk (1 cup) and Extra-Virgin Olive Oil (1 tablespoon). Blend until creamy. Season with Himalayan Rock Salt (to taste) and Ground Black Pepper (to taste).
Using a spiralizer, shred your Zucchini (2) into noodles.
Chop up the remaining Dry Roasted Peanuts (1/4 cup).
Place your zoodles into a large bowl and dress them with the sauce. Add the Cherry Tomato (8) and top it off with the chopped peanuts. Stir all the ingredients together.
Refrigerate until ready to serve or enjoy immediately!