1. Add 1 tablespoon of olive oil and the block of frozen carrot spirals to a large skillet over medium-high heat. Cover and let cook for 1 minute. Uncover and turn the block over, using a fork to break it apart. Increase the heat to high, sauté, stirring frequently, for 4 minutes, until the water begins to evaporate. Reduce the heat to medium and let the spirals cook for another 2 minutes. Transfer to a colander and let drain in the sink.

2. In the same pan, reduce the heat to low, add 1 tablespoon of olive oil and the red pepper, stir and cook for 2-3 minutes. Add the green onion and garlic, and cook for another 2 minutes, stirring frequently.

3. Add the coconut aminos, coconut sugar, red pepper flakes, and salt. Stir to combine. Add the carrot spirals back to the pan, and gently stir and toss to coat; cook until carrot spirals are hot. Remove from the heat and serve immediately, topped with the chopped peanuts and cilantro.