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Image of Thai Chicken Noodle Salad


PREP: 15 MIN | Cook: 15 min | SERVES: 4

1 cup Campbell's 30% Less Sodium Ready to Use Thai Chicken Broth
1/4 cup soy sauce
1/4 cup rice vinegar
1 tbsp fish sauce
1 tbsp brown sugar
1 tbsp lime juice
1 tsp garlic chili sauce
1 lb (454g) boneless, skinless chicken cutlets
4 oz rice noodles
1 tbsp vegetable oil
2 carrots, ribboned
1 cucumber, cut lengthwise and sliced crosswise
1/2 cup thinly sliced green onions
1/4 cup freshly torn Thai basil
1/4 cup mint
1/4 cup chopped roasted peanuts

In a measuring cup, whisk together broth, soy sauce, rice vinegar, fish sauce, brown sugar, lime juice and garlic chili sauce.

In a bowl, combine chicken and half of the dressing. Place in fridge and let sit for at least 15 minutes and up to one day.

Cook noodles according to package directions and run under cold water until cool. Transfer drained noodles to a platter.

Heat oil in a large non-stick skillet over medium-high heat. Cook chicken until cooked through, about 8 minutes. Transfer to noodles. Top with carrots, cucumber, green onions, Thai basil, mint and peanuts, and drizzle with remaining dressing.

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