In a medium bowl, combine and stir together sauce ingredients: tamarind paste, fish sauce, 1/2 teaspoon sea salt and stevia (omit for Whole30 and AIP).
Heat large skillet or wok over high heat. Add 2 Tablespoons fat. Add pork, prawns or preferred meat and 1 teaspoon sea salt. Cook, stirring frequently, until no longer pink, about 10-12 minutes for pork or 2-5 minutes for shrimp. If you're using pork, use the spatula to break into small pieces as it cooks.
Remove meat to a dish while you continue cooking; set aside.
Add remaining 2 Tablespoons fat to hot pan (still over high heat). Add garlic and onions, and sauté until fragrant, about 2 minutes. Add zucchini noodles, and cook 10-15 minutes, stirring and turning them over consistently (use tongs or 2 forks), until they're hot and slightly wilted. (Cooking times will depend on how big your pan is. With a large pan you can cook the noodles evenly and quickly. If your pan is smaller and cramped, it will take more time and work to cook your noodles evenly.)
Add sauce ingredients. Stir to coat. Add meat, bean sprouts and peanuts (use nuts for Whole30/Paleo; omit for AIP). Toss to mix and heat for about 2 minutes.
Serve noodles, topped with bean sprouts and scallion greens. Place a lime wedge to one side of each dish. Provide extra fish sauce, (chopped nuts if Whole30/Paleo or peanuts if Keto/GAPS; omit for AIP) and red pepper flakes (omit for AIP) for passing.