Beat the eggs in a ramekin. Add red pepper flakes to them.

Slice the mushrooms.

Cut the zucchini in half vertically and then slice into half-moons. Mince the garlic.

Combine the brown sugar, soy sauce, sambal oelek, and ginger in a measuring cup.

Dry sautee the mushrooms. Meanwhile, cook the linguine to all dente and leave to drain.

Once the mushrooms are dry and squeaky, reduce heat to medium, add 1 tbsp oil, and stir-fry the zucchini and garlic for 5-6 minutes or until the zucchini is cooked through.

Clear a spot in the middle of the pan, add 1 tbsp olive oil, and scramble the beaten egg mixture.

Turn the heat down once the eggs are done and dump in the pasta and the prepared sauce. Stir well to coat the pasta and vegetables with sauce. Cook to tighten the sauce as needed, then remove from heat and stir in the peanuts, green onions, and cilantro. Enjoy!