Thai Rice Noodle Salad

Products you'll need:

CAMPBELL’S® Ready to Use Vegetable Broth

CAMPBELL’S® Ready to Use Vegetable Broth

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  • 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

  • Dressing:

  • 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


  1. 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.
  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 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.

Recipe tips

  • Chiffonade is a technique used for cutting herbs and leafy vegetables into thin ribbon strips. To chiffonade basil, for instance, stack leaves and roll them into a tube and carefully cut perpendicular to produce fine strips.
  • Julienne is a technique similar to chiffonade, used with sturdier vegetables like carrots, that involves cutting a vegetable into thin strips or small, matchlike pieces.
  • A bias cut means to slice not straight across, but at a diagonal (45-degrees). The cut creates elongated, oval shaped pieces for presentation and enjoyment.
  • PLANNING TO COOK GLUTEN-FREE? Before preparing a recipe always read product labels to ensure each ingredient is gluten-free. Products and ingredients can change.

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Amount Per Serving
Calories 370
Fat 14 g
Sodium 340 mg
Carbohydrate 52 g
Dietary Fibre 6 g
Protein 12 g
Calcium 10 %DV
  • One serving of vegetables
  • Source of calcium
  • Source of fibre

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