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Thai Beef & Veggie Noodle Bowl

Alaena Haber
  • 2018 minutes
  • Serves 4 to 6


Thai Sauce:

1/3 cup

coconut aminos

2 tbsp

tamarind paste

2 tbsp

fish sauce

1 tsp

maple syrup

1 tsp

blackstrap molasses

1/2 tsp

garlic powder

1/2 tsp

sea salt

1 1/2 tsp

arrowroot powder

Thai Beef:

2 lb

grassfed ground beef, crumbled

1 cup

diced yellow onion

8 oz

sliced baby bella mushrooms

1 tsp

sea salt, divided

1 cup

matchstick carrots


large zucchini, spiralized and cooked using your preferred method to al dente*

Lime wedges, sliced green onions and cilantro for serving