Drain the shirataki noodles and rinse well under cold water for about 1 minute to wash off the packing liquid smell. Snip any very long strands with kitchen scissors.

Heat the empty 12-inch nonstick skillet over medium-high. Add the noodles with no oil and dry-fry for 3 to 4 minutes, stirring often, until they squeak slightly and look drier. Transfer to a plate.

Whisk the fish sauce, lime juice, coconut sugar, tamarind paste, and sriracha in a small bowl until the sugar dissolves. Set the sauce aside.

Add the avocado oil to the same skillet over medium-high heat. Add the shrimp in a single layer and cook 2 minutes per side until pink, opaque, and 145 F / 63 C at the thickest point. Remove to the plate with the noodles.

Add the garlic and carrot to the skillet and cook for 1 minute until fragrant.

Push the vegetables to one side, crack the eggs into the empty space, and scramble for 1 to 2 minutes until just set.

Return the dry-fried noodles and shrimp to the skillet. Pour in the sauce and toss for 2 to 3 minutes until the noodles are coated and heated through.

Add the bean sprouts and half the green onions. Toss for 1 minute until the sprouts are just wilted but still crisp.

Remove from heat and divide between two bowls. Top with crushed peanuts, remaining green onions, cilantro, and a lime wedge.