Prep time
15 MIN
Total time
30 MIN
This salad is yummy and refreshing. The broth keeps the dressing light and tasty.



  1. In measuring cup, whisk together broth, soy sauce, rice vinegar, fish sauce, brown sugar, lime juice and garlic chili sauce.
  2. In bowl, combine chicken and half of the dressing. Let sit for at least 15 minutes and up to one day.
  3. Cook noodles according to package directions and run under cold water until cool. Transfer drained noodles to a platter.
  4. Heat oil in a large non-stick skillet over medium high heat. Cook chicken until cooked through, about 8 minutes. Transfer to noodles. Top with carrots, cucumber, green onions, Thai basil, mint and peanuts and drizzle with remaining dressing.

Recipe Made With

Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth

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