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.

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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