Low-Carb Delight: Zucchini Pad Thai with Fresh, Bold Flavors - My Home Made Recipe

Ingredients

• 4 medium zucchini (about 1 1/2 lb / 680 g), spiralized
• 3/4 teaspoon fine sea salt
• 2 tablespoons tamarind concentrate
• 1 1/2 tablespoons fish sauce
• 1 tablespoon gluten-free tamari
• 1 tablespoon fresh lime juice
• 1-2 teaspoons monk fruit sweetener or allulose
• 1 teaspoon chili garlic sauce, plus more to taste
• 2 tablespoons water
• 1 lb (450 g) large shrimp, peeled and deveined
• 1/4 teaspoon black pepper
• 2 tablespoons avocado oil, divided
• 3 cloves garlic, minced
• 3 scallions, white and green parts separated and sliced
• 2 large eggs, lightly beaten
• 1 red bell pepper, thinly sliced
• 1 1/2 cups (120 g) bean sprouts
• 1/3 cup (40 g) roasted peanuts, chopped
• 1/2 cup fresh cilantro leaves
• Lime wedges, for serving