Prep the zucchini noodles: Spiralize the zucchini and place the noodles on a clean towel. Sprinkle lightly with salt and let them sit for 10 minutes to draw out excess moisture. Gently squeeze to remove extra water. This helps prevent soggy Pad Thai.

Mix the sauce: In a small bowl, whisk fish sauce, tamarind, sugar, soy sauce, and sriracha. Taste and adjust: more sugar for sweetness, more tamarind or lime for tang, more fish sauce for saltiness. Set aside.

Prep the rest: Mince garlic, slice shallot, bell pepper, and green onions, and pat your protein dry. Crack eggs into a small bowl and beat lightly.

Cook the protein: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add shrimp/chicken/tofu with a pinch of salt. Cook until just done (shrimp pink, chicken cooked through, tofu lightly golden). Transfer to a plate.

Scramble the eggs: In the same pan, add a touch more oil if needed. Pour in eggs and scramble gently until just set. Slide them to the plate with the protein.

Sauté aromatics and veg: Add 1 tablespoon oil to the pan. Add shallot and garlic. Stir for 30–45 seconds until fragrant. Add bell pepper and cook 1–2 minutes until slightly tender but still crisp.

Add zucchini noodles: Increase heat to high. Add zucchini noodles and toss constantly for 2–3 minutes. You want them heated through but still al dente. Don’t overcook.

Sauce it up: Return protein and eggs to the pan. Pour in the sauce. Toss quickly to coat everything, cooking 1–2 more minutes. If it looks watery, cook another minute on high, stirring, to reduce.

Finish with crunch and freshness: Turn off heat. Fold in bean sprouts and half the green onions. Add a small splash of sesame oil if you like. Top with peanuts, remaining green onions, cilantro, and a squeeze of lime.

Serve: Plate immediately. Add extra chili flakes or sriracha for heat and more lime for brightness.