Step 1: Prepare your zucchini noodles. Using a spiralizer, create thin spaghetti-like strands from your zucchinis. If you don't have a spiralizer, you can use a julienne peeler or a sharp knife to create thin strips. Set aside.
Step 2: Whisk together the Pad Thai sauce. In a small bowl, combine the tamarind paste, fish sauce, maple syrup (or honey), rice vinegar, and sriracha. Mix until well combined. Taste and adjust sweetness or spice to your preference.
Step 3: Cook the shrimp. Heat 1 tablespoon of olive oil or avocado oil in a large non-stick skillet or wok over medium-high heat. Add the shrimp and cook for 1-2 minutes per side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Step 4: Sauté the aromatics and eggs. Add the remaining 1 tablespoon of oil to the skillet. Add minced garlic and shallots (if using) and sauté for 30 seconds until fragrant. Push the aromatics to one side of the pan, then crack the eggs into the empty space. Scramble the eggs until just cooked through, then break them into smaller pieces and mix with the aromatics.
Step 5: Combine and toss. Add the zucchini noodles and bean sprouts to the skillet. Pour the prepared Pad Thai sauce over the noodles. Using tongs, quickly toss everything together for 1-2 minutes, just until the zucchini noodles are slightly softened but still have a bite. Be careful not to overcook the zucchini, as it can become watery.
Step 6: Return shrimp and garnish. Return the cooked shrimp to the skillet and toss to combine and heat through. Remove from heat.
Step 7: Serve immediately, garnished with chopped peanuts, fresh cilantro, lime wedges, and extra red pepper flakes if desired. Enjoy!