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

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

Preheat oven to 425F. Line a large baking sheet with parchment paper. 

Make peanut sauce: whisk together all ingredients until creamy. Add cut tempeh to a large bowl. Pour half of the peanut sauce over the tempeh along with a drizzle of avocado oill. Toss well to coat. Arrange tempeh in a single layer on the baking sheet. Bake for 12-15 min until crispy, flipping halfway through. 

While the tempeh is baking, cook noodles according to pkg directions.

Heat a large skillet over medium-high heat. Add a drizzle of oil and cook snap peas until tender. Set aside.

Before draining the noodles, reserve ¼ cup of cooking water. Drain the noodles and add to remaining peanut sauce along with 1-2 tbsp of cooking water, if needed. 

Serve noodles topped with crispy peanut tempeh, snap peas, sliced green onion, and sprinkle of sesame seeds.