– In a small mixing bowl, combine peanut butter, maple syrup, tamari, lime juice, sea salt, water and chili oil. Chill in refrigerator while you prepare the noodles.
– Chop bok choy into thin slivers, chop cilantro and peanuts for garnish.
– Peel cucumbers and run through a spiralizer (or julienne them if prefered).
– Squeeze as much liquid out of the cucumber noodles, and combine with bok choy in a large bowl.
– Add peanut sauce, a bit at a time, to cucumber noodles and bok choy (add more water to the sauce if needed, use more or less peanut sauce to taste).
– Serve immediately garnished with cilantro and chopped peanuts.