Thai Noodles with Curry Peanut Sauce

Prep Time 5-10 min
Cook Time 15-20 min
Serving Size 6-8
Thai Noodles with Curry Peanut Sauce
A delicious and healthy Thai noodle dish which uses our delicious and versatile Take Two Chef's Blend Barleymilk and dark roasted peanut butter hand-crafted in Portland, Oregon from Spoon & Nut!

Spoon & Nut's dark roast gives this nut butter a rich and toasty flavor that you'll absolutely fall in love with. If you're a crunchy fan, you'll love the humongous chunks of nuts in a sea of silky-smooth spread.

Our Chef's Blend Barleymilk is a first-of-its-kind recipe: a delicious and nourishing plant-based milk that performs like dairy. It's the ultimate ingredient for all of your favorite kitchen creations with savory dishes, sweet treats and barista-quality beverages.


Take Two + Spoon & Nut Peanut Sauce Ingredients

  • 1 1/2 cups Take Two Chef's Blend Barleymilk
  • 1/2 tsp. grated ginger
  • 1/3 cup Spoon & Nut Dark Roast Peanut Butter
  • 1 tbsp. + 1 tsp. brown sugar
  • 1 tsp. curry powder
  • 2 Tbsp. soy sauce
  • 1 tbsp. rice wine vinegar (or white wine vinegar)

Thai Noodle Ingredients

  • 2 tsp. toasted sesame oil
  • 1 tbsp. peanut oil (or any neutral flavored cooking oil)
  • 2 1/2 cups broccoli florets (cut into about 1" pieces)
  • 1 cup carrots (sliced thin or shredded)
  • 2 1/2 cups kale or collard greens (stemmed and roughly chopped)
  • 2/3 cup red bell pepper (julienned)
  • 2/3 cup sliced green onions
  • 4 cups cooked pad Thai noodles (that's 10oz dry noodles cooked as directed on package)
  • 2 cups Take Two + Spoon & Nut Peanut Sauce (recipe above)
  • 1/3 cup chopped peanuts
  • 2 tbsp. cilantro (finely chopped)

Cooking Instructions

  1. Step 1

    Combine Take Two Chef’s Blend and grated ginger in medium saucepan over medium heat and bring to a simmer

  2. Step 2

    Add all other ingredients stirring frequently with a whisk

  3. Step 3

    Cook at a low simmer, stirring frequently, for 5 minutes

  4. Step 4

    Remove from heat and serve or chill for later

  5. Step 5

    Cook noodles as directed on package (10 oz dry noodles and about 6 cups water)

  6. Step 6

    In large skillet combine sesame and peanut oils over medium to high heat

  7. Step 7

    Add carrots and broccoli and cook until slightly firm

  8. Step 8

    Add red bell peppers, kale, green onions, cilantro and sauté on additional minute

  9. Step 9

    Add cooked rice noodles and peanut sauce and stir to combine until hot

  10. Step 10

    Serve topped with chopped peanuts and cilantro as a garnish (lime wedge optional)

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