Melt 2 Tbsp of the ghee in a large pan over Medium heat.
Add the chopped onion, minced garlic, 1/2 tsp sea salt, and 1/2 tsp black pepper.
Cook 3 minutes or until the onion starts to turn translucent, stirring frequently.
Add the sugar snap peas to the pan.
Cook another 2 minutes, stirring frequently.
Push the vegetables to the outside edges of the pan to make a well.
Crack the eggs in the middle of the pan.
Cook for about 2 minutes, or until the egg whites are cooked completely.
Break the egg apart and stir the vegetables and eggs together.
Add the shrimp to the pan.
Cook for 2 minutes. Flip the shrimp over and cook another 2 minutes.
Add the shredded cabbage and spiralized zucchini. Stir it all together.
Cover the pan. Cook 4 more minutes, or until the zucchini is al-dente.
Take the lid off. Add the sauce to the pan and mix everything together well.
Garnish the Shrimp Pad Thai with the chopped cilantro, chopped green onion, sesame seeds, and lime wedges.