Paleo Pad Thai with Zucchini Noodles

To Make Sauce:
2 Combine tamarind paste, water, fish sauce, aminos and sweetener in a small saucepan over medium heat. Bring to a simmer and heat until sweetener is dissolved, 2 to 3 minutes. Taste and adjust, adding additional sweetener or aminos if needed.
To Make Pad Thai:
5 Place a large wok (or skillet) over medium-high heat. Add oil and then shrimp with a pinch of salt. Saute just until the shrimp is starting to turn pink on the outside (it will continue cooking as you add additional ingredients to the pan), about 2 minutes.
6 Add zucchini "noodles", dried radish, and garlic. Saute until "noodles" are starting to turn tender, 2 minutes (this may take an additional minute or two for more firm vegetable noodles like sweet potato or carrot).
7 Create a well in the center of the pan and crack the egg into the well. Scramble the egg until fully cooked and toss to combine all of the ingredients. Add 1/3 cup of sauce and stir to coat all ingredients. Continue adding additional sauce until the dish is dressed to your liking.
8 Turn off the heat and stir in the bean sprouts, chives, and cashews. Squeeze juice from one of the lime wedges over the top.
9 Transfer to serving plates and garnish plates with more cashews, reserved chive stems, red pepper flakes and lime wedges.