Shrimp Pad Thai

Pour ¾ cup boiling water over tamarind paste and let it sit for about 10 minutes. Then pour the mixture over a mesh strainer reserving the strained “juice.” Stir fish sauce, rice vinegar, erythritol, cayenne, and 2 tablespoons coconut oil into tamarind liquid and set aside.

Rinse shirataki noodles and set aside in a strainer to dry. Beat egg and egg whites with ⅛  teaspoon salt in a small bowl; set aside.

Heat 1 tablespoon coconut oil in a large skillet over high heat, about 2 minutes. Add shrimp and sprinkle with remaining 1/8 teaspoon salt. Cook, tossing now and then, until shrimp are just cooked, about 3 minutes. Transfer shrimp to plate and set aside.

Add remaining tablespoon coconut oil to skillet; add garlic and shallot over medium heat and cook, stirring constantly, until light golden brown, about 1 ½ minutes. 

Add eggs to skillet and stir vigorously until scrambled and getting dry, about 20 seconds. 

Add noodles and dried shrimp to eggs; toss to combine. Pour tamarind fish sauce mixture over noodles, increase heat to high, and cook, tossing constantly, until noodles are evenly coated. 

Scatter ¼ cup almonds, bean sprouts, and scallions (reserving ¼ cup), and cooked shrimp over noodles. Cook, tossing constantly about 2 ½ minutes.

Transfer noodles to a serving platter, sprinkle with remaining scallions, 2 tablespoons almonds and cilantro; serve immediately, passing lime wedges separately.