Tofu and Shrimp Pad Thai with Zucchini Noodles Recipe

Ingredients

• 4 ounces dried, wide flat rice noodles
• 2 medium zucchini
• 1/3 cup tamarind concentrate**
• 3 tablespoons fish sauce**
• 2 tablespoon low sodium soy sauce (or tamari)
• 2 tablespoon dark brown sugar
• 1 tablespoon Sriracha sauce, or chili sauce
• 2 tablespoons canola oil, or other neutral oil, divided
• 1 14-ounce package extra firm tofu, drained and cubed
• 2 eggs, cracked and lightly beaten
• 1-pint shitake mushrooms, sliced
• 8 scallions, chopped
• 4 ounces of shrimp, peeled and cooked
• 1 cup mung bean sprouts
• 1/4 cup roasted, salted peanuts, chopped coarsely
• lime wedges, for serving