For the Thai pesto, place all the ingredients in the bowl of a food processor and process to a coarse pesto consistency. Set aside.
Place the cooled rice noodles in a large bowl and top with the zucchini. Add the pesto and toss to mix well. Top with crushed peanuts, garnish with spring onions and serve with lime wedges.
Glass noodles will cook in just a minute in boiling water. Remove from heat and drain. Refresh several times in cold water until the noodles are cold and don't stick together.It is important to squeeze the liquid out of the julienned zucchini to avoid it becoming gluggy.