- 1 tablespoon peanut oil
- 2 cloves garlic, minced
- 1 (32 ounce) carton Swanson® Thai Ginger Flavor Infused Broth
- 1 large carrot, peeled and cut into 2-inch matchstick thin strips
- 1 (8 ounce) package wide rice noodles, prepared according to package directions
- 3 tablespoons sliced green onions
- 1/3 cup chopped fresh cilantro leaves
- 3 tablespoons chopped dry-roasted, salted peanuts
- 6 wedges lime
- Heat the oil in a 2 1/2-quart saucepan over medium-high heat. Add the garlic and cook and stir for 45 seconds.
- Add the broth to the saucepan and heat to a boil. Reduce the heat to medium. Add the carrot and cook for 5 minutes or until tender-crisp.
- Add the noodles to the saucepot and cook until the mixture is hot and bubbling. Serve topped with the green onions, cilantro and peanuts with the lime wedges on the side.
05/19/2018
recipepes.com
Thai Curry Noodle Bowl, recipe
PT15M
PT1H
5
455 calories
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