Heat sesame oil in a medium or large skillet over medium-high heat.
Add the vegan crumbles and stir, sautéing until almost cooked, about 3 to 4 minutes.
Stir in the red peppers, garlic, and ginger. Sauté together with crumbles for 1 to 2 minutes, just until the vegetables are soft and fragrant.
Stir in the red curry paste, then pour in the coconut milk and stir to combine.
Add in the cooked pasta and lime juice, and stir to fully coat the pasta with the sauce, crumbles, and vegetables.
Sprinkle chopped cilantro and peanuts, season with salt and pepper, and serve immediately.
Storage tip: Store in an airtight container in the refrigerator for up to five days or freeze for up to three months.Gluten-free/grain-free option: Use shirataki noodles, rice noodles or other gluten-free pasta.