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Thai Rice Noodle Salad 2017-05-29 https://www.metro.ca/userfiles/image/recipes/salade-nouilles-riz-a-la-thai-10576.jpg PT10M PT15M PT25M

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.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.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.Tip:For a vegetarian recipe, try with Campbell's ready to use vegetable broth.

6 Campbell

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2 cups (500 mL) Campbell's ready to use chicken broth 2 cups (500 mL) rice stick noodles 1 1/2 cup (375 mL) shredded red cabbage 1 cup (250 mL) julienned carrot, cut into matchsticks 1/2 cup (125 mL) cilantro, chopped 4 Thai basil leaves, minced 1/2 cup (125 mL) green onions, cut at a bias 1/2 cup (125 mL) dry-roasted unsalted peanuts, chopped 4 lime wedges for a garnish dressing: juice from 2 limes 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

Thai Rice Noodle Salad

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servings

0:10

Preparation

0:15

COOKING

0:25

TOTAL TIME

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Ingredients

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2 cups
(500 mL)
Campbell's ready to use chicken broth

2 cups
(500 mL)
rice stick noodles

1 1/2 cup
(375 mL)
shredded red cabbage

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454 g PRODUCT OF CANADA OR U.S.A.

GREEN CABBAGE

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PRODUCT OF CANADA CANADA No. 1 GRADE

1 cup
(250 mL)
julienned carrot, cut into matchsticks

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CARROTS OR YELLOW ONIONS

$1.99 ea.

2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE

BABY CARROTS

$3.99 ea.

907 g PRODUCT OF U.S.A.

CARROTS OR YELLOW ONIONS

$1.99 ea.

2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE

1/2 cup
(125 mL)
cilantro, chopped

4

Thai basil leaves, minced

1/2 cup
(125 mL)
green onions, cut at a bias

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RED ONIONS

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3 lb PRODUCT OF CANADA CANADA No. 1 GRADE

CARROTS OR YELLOW ONIONS

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2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE

CARROTS OR YELLOW ONIONS

$1.99 ea.

2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE

1/2 cup
(125 mL)
dry-roasted unsalted peanuts, chopped

4

lime wedges for a garnish

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LIMES

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1 lb PRODUCT OF MEXICO

dressing:

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SUMMER FRESH DRESSINGS

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340 ml SELECTED VARIETIES

SUMMER FRESH DRESSINGS

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340 ml SELECTED VARIETIES

juice from 2 limes

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LIMES

$3.99 ea.

1 lb PRODUCT OF MEXICO

1/4 cup
(60 mL)
all-natural creamy peanut butter

3 Tbsp.
(45 mL)
tamari

2 Tbsp.
(30 ml)
honey

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MARY’S CRACKERS OR CROFTER’S JAM

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SELECTED SIZES SELECTED VARIETIES

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SELECTED SIZES SELECTED VARIETIES

1 tsp.
(5 mL)
toasted sesame oil

1 tsp.
(5 mL)
olive oil

water to thin

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Preparation

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.

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.

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.

Tip:

For a vegetarian recipe, try with Campbell's ready to use vegetable broth.

Source : Campbell

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