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Combine scallion whites and chili flakes to taste in bowl used for carrots.
Heat cooking oil in a large saute pan over medium heat. Carefully add toasted sesame oil to hot pan. Once oil is simmering, remove from heat.
Carefully pour hot oil mixture into bowl with scallion whites and chili flakes. Stir to combine.
Add peanut butter, gluten-free tamari sauce, agave, and reserved pasta cooking water to bowl with oil and chili mixture. Whisk until combined.