Zucchini Noodle Pad Thai with Shrimp

• 4 zucchini
• 1 lb large shrimp, peeled
• 2 tbsp tamarind paste
• 2 tbsp fish sauce
• 1 tbsp gluten-free tamari
• 1 tbsp honey
• 2 eggs
• 1.5 cup bean sprouts
• 0.33 cup roasted peanuts
• 3 green onions
• 2 tbsp avocado oil
• 1 lime

Instructions

1. 1

   Spiralize the zucchini into noodles and set on paper towels to drain excess moisture.

2. 2

   Whisk the tamarind paste, fish sauce, tamari, and honey into a sauce.

3. 3

   Heat avocado oil in a wok over high heat and sear the shrimp until pink; remove.

4. 4

   Scramble the eggs in the wok until just set, then push to one side.

5. 5

   Add the zucchini noodles and stir-fry 2 minutes so they stay crisp.

6. 6

   Return the shrimp, pour in the sauce, and toss with bean sprouts until coated.

7. 7

   Top with crushed peanuts, green onions, and a squeeze of lime.