Spiralize the zucchini into long, thin noodles. Lay the zoodles on a clean kitchen towel and sprinkle with a pinch of salt. Let them sit for 5 minutes, then gently pat them dry to prevent a watery dish.
In a small bowl, whisk together all the sauce ingredients: tamarind paste, fish sauce, coconut sugar, lime juice, sriracha, and water.
Heat 2 tablespoons of avocado oil or coconut oil in a large skillet or wok over medium-high heat. Add the zoodles and the shrimp or tofu cubes, season with salt and pepper, and cook until the zoodles are slightly wilted and the shrimp or tofu is fully cooked, about 5 minutes.
In a separate skillet, scramble the eggs over medium heat until just set, folding in the zoodles and shrimp/tofu, and stir to combine. Add the egg ribbons to the zoodles.
Add the sauce to the skillet with the zoodles and shrimp/tofu, and stir until everything is coated evenly. Let the sauce reduce slightly for about 1 minute.
Finish the dish with fresh bean sprouts, green onions, cilantro, and lime wedges.