In a small bowl, combine the soy sauce, rice wine vinegar, coconut palm sugar, fish sauce, tamarind, lime juice and chili paste and set aside.
Heat a large skillet over medium heat and add 1 tablespoon of coconut oil to it. Once the oil is hot, add the sliced onion. Stir occasionally for 5 minutes or until the onion begins to soften. Add the minced ginger, garlic and cook until the garlic is fragrant.
Skip if not adding shrimp.
Add the shrimp to the pan in a single layer and cook for about 2-3 minutes, depending on the size of the shrimp. Add in 2 tablespoons of the sauce you just made and flip the shrimp over. Cook for an additional 2-3 minutes or until the shrimp is just cooked through and then remove the shrimp from the pan.
Add the bell pepper slices and bean sprouts and give everything a toss. If the pan is starting to burn at this point, add a tablespoon of water to loosen up the browned bits off of the bottom of the pan. Once the sprouts begin to soften slightly, push the veggies to one side of the pan and add an additional ½ tablespoon of oil to the empty side of the pan.
Whisk two eggs in a small bowl and pour them into the pan on the side where you added the oil. Use a plastic or silicone spatula to gently move the egg around in the pan to encourage cooking. Once the eggs are nearly cooked, mix the eggs and vegetables together in the pan.
Add in the zucchini ribbons, carrot ribbons and rice noodles to the pan. Give everything a toss and add in the rest of the Pad Thai sauce and the shrimp. Sauté until the zucchini and carrot noodles are just wilted and the noodles have absorbed some of the sauce. Add in the chopped cilantro and Thai basil and remove the pan from heat. Top with additional cilantro, basil and either peanuts or cashews. For a more hearty meal, top each bowl with a sunny-side up egg!