Heat a large skillet or wok over medium heat.
Meanwhile, in a bowl, whisk together the garlic, lime juice, soy sauce, sriracha, brown sugar and the vegetarian Hoisin sauce. Pour in the sauce and cook for 2-3 minutes.
In a small bowl, whisk together the cornstarch and water.
Then stir in the cornstarch and water mixture. Combine and let the sauce cook for about 3 minutes until thickened. It should reduce slightly as well.
Add in the zucchini noodles. Toss to coat in the sauce and cook until the zucchini is tender. Add bean sprouts.
Garnish with the chopped peanuts, parsley and/or green onion. Serve immediately.