Place a large pot of salted water on to boil for the rice noodles. Trim and peel the zucchini into ribbons (or noodles) with a peeler. Thinly slice the scallions. Add the zucchini ribbons and scallions to a large bowl. Trim the ends off the broccolini. Dice the peach.

Once the water is boiling, add the rice noodles and stir. Turn off the heat and cook noodles until al dente, about 2 to 3 minutes. Drain, rinse with cold water, and drain well again. Add the noodles to the large bowl with the zucchini ribbons and scallions. Add a pinch of salt and pepper and toss well to combine.

Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Once the oil is hot, add the broccolini and cook until lightly browned in places, about 1 to 2 minutes. Add ¼ cup water and cook until crisp-tender, about 4 to 5 minutes. Add the edamame and a pinch of salt and pepper, and cook until hot, about 2 to 3 minutes. Transfer the vegetables to a plate and cover to keep warm.

Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add ¼ of the noodle zucchini mixture, pressing to form a small cake. Create another noodle cake in the same skillet and cook, pressing down with a spatula occasionally, until bottoms crisp, about 5 to 6 minutes per side. Transfer to a plate and repeat with another 1 tbsp oil and 2 more noodle cakes.

Place the scallion noodle cakes on large plates. Sprinkle with diced peaches. Serve with the crispy broccolini, edamame, tamarind chutney. Drizzle with Sriracha. Dig in!