Prep time
10 MIN
Total time
25 MIN
Our Thai Rice Noodle Salad recipe reinvents lunch in a few easy steps. Featuring rice noodles, fresh vegetables, Thai basil and a lime and peanut garnish, lunch will be ready in 25 minutes!


  • Dressing:


  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.

Recipe Made With

CAMPBELL’S® Ready to Use Vegetable Broth

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