Cook beef: Heat a medium skillet over medium heat, add oil. Once the oil is warm, add ground beef and cook until brown. Then add garlic and onions and cook for another ~10 minutes or until onions are translucent.
Boil noodles: While the beef cooks, bring a good amount of water to boil. Place the noodles in a deep bowl and pour the boiling water over the noodles until completely submerged. Stir every couple of minutes until soft, but still a little undercooked, ~10 minutes. Drain and set aside (you may want to toss the noodles with a bit of oil to keep them from sticking to each other).
Prepare sauce: In a small bowl, whisk soy sauce, spicy garlic sauce, cornstarch, chicken broth, lime juice and fish sauce until combined. Pour the sauce over the ground beef mixture.
Combine: Add the zoodles and mushrooms to the ground beef mixture and cook for another ~10 minutes.
Serve: Toss with the pad thai noodles and garnish with cilantro and sliced green onions, enjoy!
Notes
LEFTOVERS/STORAGE: Store in a glass container for 5-7 days. This recipe is great for meal prep - make extra to have for lunch the next day.NUTRITION NOTES: Zucchini is a great source of vitamin A and contains antioxidants including luetin, zeaxanthin, and beta-carotene. MAKE IT VEGAN: Use ground tempeh or tofu cubes instead of ground beef and use vegan fish sauce.MAKE IT GLUTEN-FREE: Use tamari instead of soy sauce, make sure to use gluten-free brown rice noodles or use more zoodles instead!