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Heat the oil in a large sauté pan over medium-high heat. Add the garlic to the pan and stir until fragrant, a few seconds.
Immediately add the cabbage and carrots and toss rapidly until they are slightly wilted.
In a small bowl, stir together the soy sauce, rice vinegar, peanut butter, and red pepper flakes, then pour the mixture into the pan; toss well to fully coat the cabbage and carrots.
Serve hot, garnished with any or all of the following: sesame seeds, crushed peanuts, scallions, a squeeze of lime juice, and sriracha. If you like, you may also add cooked shredded chicken or tofu.