Heat a large pan on medium-low heat + once heated, add in sesame oil.
Add in peppers, zucchinis, and mushrooms. Stir ingredients and cook for about 5 to 7 minutes. Make sure to stir periodically and turn down heat to low after it's cooked down.
Add in collard greens and season everything with ginger and black pepper. Mix and then continue to cook for another 10 minutes or so on low heat.
While the stir fry is cooking, add all ingredients for the almond butter sauce to a blender or food processor and blend on high until it's well combined. Taste test to see if you need to add more of anything. If you like your sauce thinner, add 1 tbsp of water at a time.
Cook the brown rice noodles according to the package or sauté the zoodles. Make sure to drain the zoodles as they release a lot of water.
In large pan, toss stir fry veggies, noodles or zoodles, and all of the almond butter sauce. Serve with diced almonds + sesame seeds. Enjoy!
Notes
If you have a nut allergy, you can sub with sunflower butter instead!
Recipe by at https://www.littleadaptsbyjax.com/spicy-almond-butter-pad-thai/