In a small bowl, juice the lime and mix with brown sugar, peanut butter, and soy sauce.
In a large skillet heat 1 tablespoon of oil over medium-high heat.
While the oil is heating, spiralize the zucchini. If you don't have a spiralizer, remove tops and bottoms and cut into ¼ inch planks, followed by ¼ inch-long noodles; set aside. Place thinly-sliced mushrooms in hot skillet; cook without stirring for a few minutes until golden brown. Stir and season with a sprinkling of salt. Remove mushrooms from pan.
Add another tablespoon of oil to the pan. Over medium-high heat, sauté onion, green chilis, garlic, and ginger for 1 minute. Add both zucchini and rice noodles followed by soy sauce mixture, cilantro, mint, peanuts, and scallions. Add ¼ to ½ cup water to bring the mixture together and toss evenly. Season with salt and serve while hot.