Lay zoodles out flat on paper towels and sprinkle lightly with salt to sweat- this will reduce excess liquid.
Meanwhile in a medium sauce pan add peanut butter, chicken broth, coconut aminos, crushed red pepper and garlic. Heat to medium, whisk well and remove from heat.
Combine zoodles, red peppers, carrots, green onions and cilantro in a bowl and toss with enough peanut sauce to coat.