Spiralize the zucchini. Use a spiralizer or julienne peeler to make zoodles. Lay them on paper towels and sprinkle lightly with salt. Let sit 10 minutes, then blot to remove excess moisture. This helps keep the dish from getting watery.

Mix the sauce. In a small bowl, whisk fish sauce (or soy), lime juice, tamarind, and sweetener. Taste and adjust: add more lime for brightness, a pinch more sweetener for balance, or a splash of soy for salt.

Prep the protein. Pat tofu, shrimp, or chicken dry. Season lightly with salt and pepper. This helps with browning.

Stir-fry the protein. Heat a large nonstick skillet or wok over medium-high. Add 1 teaspoon oil. Cook shrimp 2–3 minutes until pink, chicken 4–5 minutes until cooked through, or tofu 5–6 minutes until golden on most sides. Transfer to a plate.

Cook aromatics and veggies. Add another teaspoon oil. Sauté shallot and garlic for 30–60 seconds until fragrant. Add bell pepper and the white parts of green onions. Stir-fry 2 minutes until crisp-tender.

Scramble the eggs. Push veggies to one side. Add a small splash of oil if needed. Pour in beaten eggs and scramble just until set. Mix into the veggies.

Add zoodles. Toss in the zucchini noodles and cook 1–2 minutes, turning frequently. You want them crisp-tender, not soggy.

Sauce it up. Return the protein to the pan. Pour in the sauce and toss quickly to coat. Add bean sprouts and most of the cilantro. Cook 30–60 seconds to warm through.

Finish and serve. Turn off the heat. Top with chopped peanuts, remaining cilantro, and the green parts of the onions. Add chili to taste and a generous squeeze of lime. Serve immediately.