Thai Rice Noodle Salad
Place Campbell's broth in a large saucepan with a tight-fitting lid and bring to a boil. Add rice stick noodles, 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 noodles 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.
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Last updated: October 27th, 2020
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