Thai Rice Noodle Salad

Thai Rice Noodle Salad

25-minute recipe Serves 6
Steal the spotlight with these summer sides. Just reach for these delicious seasonal recipes, made with Campbell's Ready to Use broth or Campbell's Condensed soup.
25-minute recipe Serves 6


2 cups
2 cups
1 1/2 cups
1 cup
1/2 cup
4 leaves 
1/2 cup
1/2 cup


Prep: 15-minute | Cook: 10-minute
  • 1

    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.

  • 2

    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.

  • 3

    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: February 24th, 2021

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