Preheat the oven to 350 degrees.
Using a mandolin, slice the zucchini into thin slices, about 1/8 inch thick. Lay them out flat onto 2 cookie sheets and sprinkle with 1 Tbsp salt (it's okay if some zoodles overlap on the pan.
Bake them for 15-20 minutes, until just lightly beginning to brown, to get all the moisture out.
While the zoodles cook, heat the coconut oil over medium/high heat in the large pan. Add in the ground turkey, diced onion, garlic, ginger and a pinch of pepper. Cook until the onion is soft and the turkey is browned, about 10-12 minutes, making sure to break up the turkey as it cooks.
Once cooked, add in the coconut milk, peanut butter, soy sauce, coconut sugar, rice vinegar, lime juice, fish sauce and 1 Tbsp of the sriracha. Bring to a boil and boil for 3 minutes, stirring very often so the bottom doesn't burn. Then, reduce the heat to medium and simmer until the sauce is thick and creamy and begins to reduce, about 2-4 minutes. Stir occasionally so it doesn't burn. Adjust sriracha to taste. Set aside
Once the zoodles are cooked, transfer them to a long piece of paper towel, cover with another piece of paper towel, and gently press out as much excess moisture as you can. Repeat with a fresh layer of paper towel on top. Set aside.
In a medium bowl, use a fork to beat together the ricotta cheese, egg and another pinch of pepper. Set aside.