Thai Noodle Salad Recipe
Place chicken broth in a large pot and bring to a boil. Add noodles, remove from heat and cover with a tight-fitting lid. Let stand until most of the broth is absorbed and the noodles are tender, about 5 minutes. Set aside and let cool for 10 minutes.
Combine cabbage, carrots, cilantro, green onions and basil in a large bowl. Set aside.
Whisk together peanut butter, rice vinegar, oil, soy sauce, water and honey in a medium bowl until smooth.
Add noodles and peanut dressing to vegetable mixture and toss well to coat. Garnish with peanuts and lime wedges before serving.
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Last updated: May 13th, 2021
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