In a medium sized bowl, combine peanut butter, rice wine vinegar, soy sauce, honey, sriracha sauce, garlic powder, ginger powder, pepper and water.
Spiralize 1 sweet potato and zucchini.
On medium high heat, heat olive oil in a large sauté pan or wok and add your spiralized sweet potatoes. (You may need to cook the sweet potato in two sauté pans)
Cook for 7 to 9 minutes or until noodles are cooked and golden brown.
Add Zucchini and give it a quick toss (zucchini will cook much faster)
Toss noodles in the sauce and serve with basil and peanuts.