Make sauce by combining tamarind paste, water, fish sauce, aminos and sweetener in a small saucepan over medium heat. Bring to a simmer and heat until sweetener is dissolved, 2 to 3 minutes. Taste and adjust, adding additional sweetener or aminos if needed.
Place a large wok (or skillet) over medium-high heat. Add oil and then shrimp with a pinch of salt. Saute just until the shrimp is starting to turn pink on the outside (it will continue cooking as you add additional ingredients to the pan), about 2 minutes.
Add zucchini "noodles", dried radish, and garlic. Saute until "noodles" are starting to turn tender, 2 minutes (this may take an additional minute or two for more firm vegetable noodles like sweet potato or carrot).
Create a well in the center of the pan and crack the egg into the well. Scramble the egg until fully cooked and toss to combine all of the ingredients. Add 1/3 cup of sauce and stir to coat all ingredients. Continue adding additional sauce until the dish is dressed to your liking.
Turn off the heat and stir in the bean sprouts, chives, and cashews. Squeeze juice from one of the lime wedges over the top.
Transfer to serving plates and garnish plates with more cashews, reserved chive stems, red pepper flakes and lime wedges.