Sauté the zoodles in a large skillet or wok with a little olive oil for a few minutes, stirring frequently. Transfer them to a sieve or strainer and let the water drain out. Squeeze the zucchini a little to get as much out as possible - otherwise the final dish will be watery.

Add more oil to the pan, and add the bell pepper. Continue to cook until the bell pepper has softened.

Meanwhile make the sauce by mixing together garlic paste, ginger paste, fish sauce, rice vinegar, soy sauce (or tamari), and sugar free syrup.

Return the zoodles to the pan and add the sauce and bean sprouts and mix well.

Finally, add the beaten egg to the pan and sauté until it has set, stirring frequently. Taste for seasoning and add salt if required.

Serve garnished with fresh cilantro, sliced green onion, lime wedges, and chopped roasted peanuts, if desired.