Because of the water content of zucchini, it may be wise to use paper towel to absorb some of the excess water. You don't want soggy Pad Thai!
In a large bowl, combine spiraled zucchini, carrot, cabbage, edamame and bean sprouts. Sprinkle with chives, sesame seeds and hemp hearts.
In a small bowl, combine peanut butter, coconut soy sauce, ginger and lime. Stir together. Gradually add water until desired texture is achieved (you don't want it too thick or too thin - happy medium).
Drizzle peanut sauce over vegetable base and toss. Serve immediately.