Spiralize the Zucchini’s & cut Carrot. Place in large bowl, set aside.
In a medium size bowl, mix together all the above listed ingredients for the sauce, set aside.
Heat some Olive Oil in a large, heavy skillet. Sauté Chicken until browned and cooked through - about 8 minutes on each side. Remove, shred and set aside in a medium bowl.
Add additional oil if needed. Scramble & fry Eggs until desired consistency. Remove Eggs and place them in the same bowl as the Chicken.
Add the Tofu to the hot skillet and sauté until warmed through, about 5 minutes. Remove and add to the same bowl as the Chicken & Eggs.
If needed, add additional oil to your skillet. Sauté Zucchini & Carrots until warm, about 5 minutes. Add the Sauce, Chicken, Eggs, Tofu & Bean Sprouts to the skillet and saute until everything is piping hot, about 5 minutes.
Transfer to a large serving dish.
Top with Cilantro, Green Onions, Roasted Peanuts and serve with Lime wedges.
Recipe by Slice of Jess at https://sliceofjess.com/zucchini-carrot-pad-thai/