Cook linguine 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.
Heat skillet over medium heat and add 1 tablespoon olive oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.
Return skillet to stove and heat 1 tablespoon olive 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 skillet, then pour the sauce mixture over the top. Stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and cilantro; stir to combine.