1. Heat 1 teaspoon of the vegetable oil (or coconut oil) in a skillet over medium-low heat. Add the egg and scramble until cooked. Remove the cooked egg and set aside.
2. In a bowl, whisk together the garlic, lime juice, soy sauce, chili sauce, honey (or brown sugar), and hoisin sauce.
3. Increase the skillet heat to medium and add the remaining 1 tablespoon of oil. Pour in the sauce mixture and cook for 2 minutes. Stir in the flour and water mixture, combining thoroughly. Let the sauce cook for about 3 minutes until thickened and slightly reduced.
4. Add the zucchini noodles to the skillet, tossing to coat in the sauce. Cook for an additional 2-3 minutes until the zucchini is tender.
5. Stir the scrambled eggs into the skillet. Garnish with chopped peanuts, cilantro, or green onion. Serve immediately.

Health Benefits

Zucchini is low in calories and packed with vitamins like A and C, while peanuts provide protein and healthy fats. By replacing traditional noodles with zucchini, this dish is lower in carbohydrates, making it suitable for keto and low-carb diets.