Spicy Thai Noodles

1 lb. linguine
2 Tbsp. brown sugar
1/3 cup low sodium soy sauce
3 Tbsp. Sriracha hot sauce
1 Tbsp. lime juice
1 Tbsp. chopped ginger
2 Tbsp. olive oil, divided
2 large eggs
1 tsp. crushed red pepper flakes
1 zucchini, sliced
8 oz. sliced mushrooms
3 cloves garlic, minced
2 Tbsp. chopped fresh cilantro
1/3 cup chopped green onions
1/3 cup peanuts, chopped

Cook linguine according to package directions. Drain and set aside. 

In a medium bowl, combine brown sugar, soy sauce, Sriracha, lime juice and ginger. 

In a medium pan over medium heat, add 1 tablespoon oil, eggs and red pepper flakes. Cook until scrambled, then set aside. 

In a large pot over medium heat, add remaining 1 tablespoon oil, zucchini, mushrooms and garlic. Cook for 5 to 6 minutes, until veggies are cooked. Turn heat down to low, add pasta and eggs. Cover with sauce mixture and stir until coated.

Remove from heat and add cilantro, green onions and peanuts. Stir to combine and serve.