Step 1: In a small bowl, whisk together the tamarind paste, fish sauce, and coconut sugar until smooth. Set the sauce aside.
Step 2: Place the spiralized zucchini noodles in a colander and sprinkle with a pinch of salt. Let them sit for 10 minutes, then gently pat them dry with a paper towel to remove excess moisture.
Step 3: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes until pink and cooked through. Remove the shrimp from the pan and set aside.
Step 4: Add the remaining tablespoon of oil to the same pan. Sauté the garlic and shallot for 1 minute until fragrant.
Step 5: Push the garlic and shallot to the side of the pan and pour in the beaten eggs. Scramble until just set, then mix with the aromatics.
Step 6: Add the zucchini noodles and the prepared sauce to the pan. Toss quickly for 1-2 minutes until the noodles are slightly softened but not soggy.
Step 7: Return the cooked shrimp to the pan and fold in the bean sprouts and red pepper flakes. Toss for another 30 seconds to heat through.
Step 8: Remove from heat and serve immediately, garnished with crushed peanuts, sliced green onions, cilantro, and fresh lime wedges.