To release some of the excess moisture, place the spiralized zucchini into a colander set over the sink or a bowl. Sprinkle with a pinch of salt and let them sit, stirring occasionally.
Heat the coconut oil in a large pan set over medium heat. Add the garlic and ginger and cook, stirring constantly, until golden brown and fragrant (about 1 minute).
Add the asparagus, red bell pepper, leeks, and snow peas and cook until the veggies are tender and lightly browned, about 3-5 minutes.
Add in the light coconut milk, pineapple juice, green curry paste, coconut sugar, and vegan fish sauce and stir until the green curry is incorporated into the sauce. Turn the heat up to medium/high and bring to a boil.
Once boiling, reduce the heat to medium/low and simmer, stirring occasionally until the sauce has reduced by about 1/3 and thickened slightly, about 10-13 minutes. Once reduced, stir in the chopped spinach and cook for an additional 1-2 minutes, until the spinach wilts.
Squeeze out as much excess moisture from the zucchini as you can, and lightly pat it dry with a paper towel. Divide the noodles between two bowls.
Divide the veggie/sauce mixture on top of the two bowls, followed by the pineapple tidbits and sliced radishes.
Garnish with Thai basil, cilantro, and a squeeze of fresh lime juice.
