Zucchini mushroom spicy Thai noodles

INGREDIENTS DIRECTIONS
 * 500g linguine
 * 2 tbsp olive oil, divided
 * 2 large eggs, lightly beaten
 * 1/2 tsp crushed red pepper flakes
 * 1 zucchini, cut in half vertically, then sliced in half circles
 * 225g mushrooms, chopped
 * 3 cloves garlic, minced
 * 2 tbsp brown sugar
 * 1/3 cup low sodium soy sauce
 * 1.5 tbsp Sriracha hot sauce
 * big chunk of fresh ginger, grated
 * 1 handful fresh cilantro, chopped
 * 4 green onions, chopped
 * 1/4 cup peanuts, chopped
 * Cook pasta according to package directions. Drain and set aside.
 * In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; set aside.
 * Return pot to stove, heat over medium heat, add 1 tbsp olive oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.
 * Return pot to stove, heat remaining 1 tbsp oil over medium heat. Add zucchini, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through.
 * Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and cilantro; stir to combine.