Start by preparing the peanut sesame oil. Combine red pepper flakes and lemon zest in a small glass bowl. 

In a large skillet, heat ¼ cup sesame oil. Once hot, add chopped peanuts.  Toast peanuts for 1-2 minutes until light golden and fragrant. Pour hot oil over red pepper flakes and lemon zest. Stir to combine. Set aside. 

In a saucepan, whisk together peanut sauce ingredients. Cook over medium heat for 2-3 minutes until slightly thickened and bubbly. Pour in a bowl and set aside. 

Cook ramen noodles according to the package directions. Drain. 

While the ramen is cooking, in the same skillet used to make the oil, melt 1 tbsp coconut oil over medium-high. Add onion, garlic, ginger, and a pinch of salt. Saute for 4-5 minutes until onion is soft and translucent. Add snap peas and cook for 2 minutes more until they take on some color. 

Add ramen noodles, peanut sauce, and 2 tbsp of peanut sesame oil. Use tongs or chopsticks to stir to fully coat noodles and vegetables in sauce and oil. 

Serve noodles and top with sliced green onion, sesame seeds, and optionally a drizzle of peanut sesame oil.