In a small bowl, combine 2 tablespoons of tamari, 1 tablespoon of chili garlic sauce, and 1 teaspoon of honey. Mix until well blended and set aside for later use.

In a large skillet, heat 1 tablespoon of neutral oil over medium-high heat until shimmering.

Add 1 pound of ground beef to the skillet, breaking it apart. Cook for about 5-7 minutes, stirring occasionally, until fully browned.

While the beef is cooking, bring a pot of salted water to a boil. Add 8 ounces of pad Thai rice noodles and cook according to package instructions.

Once the beef is cooked, add 1 finely diced onion and 3 minced garlic cloves to the skillet. Sauté for about 3-4 minutes until the onion is translucent.

Next, pour in a can of crushed tomatoes along with the sauce mixture you prepared earlier. Allow the sauce to come to a gentle simmer for about 5 minutes.

After simmering, drain the reserved rice noodles again if needed and rinse them under cold water.

Remove the skillet from the heat and stir in 2 tablespoons of miso paste until completely dissolved.

Add the drained noodles back into the skillet with the sauce. Toss gently for about 1-2 minutes.

Serve the Spicy Miso Beef Noodles immediately in bowls. Optional: garnish with chopped green onions and a sprinkle of dried chili flakes.