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
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
YIELD 6 servings
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.