Spiralize and prep: Spiralize the zucchini into noodles and place them on a clean towel. Sprinkle with a light pinch of salt and let them sit 10 minutes to draw out water. Gently squeeze to remove excess moisture. Meanwhile, whisk together the sauce ingredients in a small bowl until the sugar dissolves.

Prep your add-ins: Mince the garlic. Slice green onions, keeping whites and greens separate. If using carrots, slice into matchsticks. Pat shrimp/chicken/tofu dry and season lightly with salt.

Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil. When shimmering, add the protein. Stir-fry until just cooked through: shrimp turn pink and opaque (2–3 minutes), chicken slices lose their pink (3–4 minutes), tofu browns lightly (4–5 minutes). Transfer to a plate.

Sauté aromatics: Add another 1/2 tablespoon oil. Toss in garlic and the white parts of the green onions. Stir-fry 30 seconds until fragrant. If using carrots, add now and cook 1–2 minutes until slightly tender.

Scramble the eggs: Push aromatics to one side. Add 1/2 tablespoon oil to the empty space. Crack in the eggs, scramble until just set, then fold into the aromatics.

Add the zucchini noodles: Increase heat to high. Add the zoodles and bean sprouts. Stir-fry 1–2 minutes—just enough to heat through but keep some bite. Do not overcook, or they’ll release too much water.

Bring it together: Return the cooked protein to the pan. Pour in the sauce, tossing quickly to coat everything. Cook 30–60 seconds to warm through. Taste and adjust with extra fish sauce for salt, lime for brightness, or sugar for balance.

Finish and serve: Remove from heat. Top with chopped peanuts, cilantro, and the green parts of the onions. Serve immediately with lime wedges and extra bean sprouts on the side.