Thai Rice Noodle Salad Recipe - Cook With Campbells Canada

Directions

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.
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 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.

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.