One Pot Thai Noodles

by Samantha Tingey

Ingredients

         .     1 pound linguine

         .        2 TBS 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

         .        8 ounces mushroom, chopped

         .        3 cloves garlic, minced

         .        2 TBS brown sugar

         .        1/3 cup low sodium soy sauce

         .        1.5 TBS Sriracha hot sauce (this is A LOT of spice, tone it down if you don't like spicy)

         .        2 inches fresh ginger, grated

         .        1 handful fresh cilantro, chopped

         .        4 green onions, chopped

         .        1/4 cup peanuts, chopped

Instructions

         .     1. In a large stock pot, fill halfway with water, salt, and bring to a boil. Add linguine and cook according to package directions. Drain and set aside.

         .        2. In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; set aside.

         .        3. Return large stock pot to stove, heat over medium heat, add 1 TBS olive oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.

         .        4. Return large stock pot to stove, heat remaining 1 TBS oil over medium heat. Add zucchini, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through.

         .        5. 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.

         .        6. Serve immediately.