Red Curry Pad Thai

Prep your veggies to desired size, just make sure they are all similar sizes. Bring a large pot of water to boil and add your noodles according to package directions. Preheat a large pan to medium heat and add sesame oil to coat. Add your veggies and toss a few times to combine with sesame oil. Cook for 2-3 minutes or until softened. Add cashew milk and red Thai curry paste and toss to combine. Just before draining your noodles, take ½ cup of the boiling liquid and add it to the vegetable pan. Drain noodles and immediately add them to the pan. Toss everything well to combine. Cook for 1-2 minutes or until everything has married together. Plate into bowls and top with hemp seeds and fresh cilantro.