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Thai Rice Noodle Salad Recipe

Thai Rice Noodle Salad
Source: campbells

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Ingredients

  • 2 cups (500 mL) CAMPBELL’S® Ready to Use Vegetable Broth
  • 2 cups (500 mL) rice noodles
  • 1 1/2 cups (375 mL) shredded red cabbage
  • 1 cup (250 mL) carrot, julienned (matchsticks)
  • 1/2 cup (125 mL) cilantro, chopped
  • 4 Thai basil leaves, minced
  • 1/2 cup (125 mL) green onion, cut at a bias
  • 1/2 cup (125 mL) dry roasted unsalted peanuts, chopped
  • 4 lime wedge for garnish

DRESSING:

  • 2 lime juice
  • 1/4 cup (60 mL) all natural creamy peanut butter
  • 3 tbsp (45 mL) tamari
  • 2 tbsp (30 mL) honey
  • 1 tsp (5 mL) toasted sesame oil
  • 1 tsp (5 mL) olive oil
  • Water to thin
PREP TIME
10m
COOK TIME
15m
TOTAL TIME
25m
YIELD
6 servings

Instructions

  • Place Campbell's broth in a large saucepan with a tight-fitting lid and bring to a boil. Add rice stick, remove from heat, cover and cook until most the liquid is absorbed; and the noodles are tender, about 5 minutes. Set aside and let cool for 10 minutes.
  • In a medium bowl, combine shredded cabbage, matchstick carrots, cilantro, basil, and green onions. Set aside. In a blender, combine ingredients for dressing and mix until creamy. Add water to thin, if necessary.
  • To assemble, mix half of the dressing with the rice stick in a serving bowl. Add prepared vegetables and herbs, stirring gently to combine. Taste test and add more dressing if needed or desired. Garnish with roasted peanuts, extra cilantro, and a few lime wedges.

Dinner

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A recipe from campbells

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