Prepare Sauce:
In a small bowl, whisk together fish sauce, tamarind paste, soy sauce, brown sugar, and chili flakes. Set aside.

Cook Shrimp:
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add shrimp and garlic; cook until shrimp turns pink, about 3–4 minutes. Remove shrimp and set aside.

Cook Eggs:
In the same skillet, add beaten eggs and scramble until cooked through. Remove and set aside with shrimp.

Sauté Zucchini Noodles:
Add remaining olive oil to skillet. Toss in zucchini noodles and cook for 2–3 minutes until slightly softened.

Combine:
Return shrimp and eggs to skillet. Pour sauce over and toss everything together gently for 2 minutes.

Serve:
Plate and garnish with chopped green onions, crushed peanuts, and lime wedges.