Thai Noodles & Chicken
The combination of peanut butter, soy sauce, red pepper and brown sugar makes this dish Thai. The grilled chicken, coleslaw mix and chopped peanuts makes it absolutely delicious...and it's ready in just 30 minutes.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
0.333 cup creamy peanut butter
3 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons packed brown sugar
0.5 teaspoon crushed red pepper
1 package (6 ounces) refrigerated cooked chicken strips (about 1 1/2 cups)
8 ounces (1/2 of a 1-pound package) vermicelli pasta, cooked and drained (about 4 cups)
2 cups coleslaw mix
0.333 cup chopped dry roasted salted peanuts
2 tablespoons chopped fresh cilantro (optional)
0.333 cup creamy peanut butter
3 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons packed brown sugar
0.5 teaspoon crushed red pepper
1 package (6 ounces) refrigerated cooked chicken strips (about 1 1/2 cups)
8 ounces (1/2 of a 1-pound package) vermicelli pasta, cooked and drained (about 4 cups)
2 cups coleslaw mix
0.333 cup chopped dry roasted salted peanuts
2 tablespoons chopped fresh cilantro (optional)
Instructions
Heat the soup, peanut butter, soy sauce, lime juice, brown sugar and red pepper in a 12-inch skillet over medium-high heat to a boil. Reduce the heat to low. Add the chicken and cook until the mixture is hot and bubbling. Remove the skillet from the heat.
Add the pasta and coleslaw mix to the skillet and toss to coat. Sprinkle with the peanuts and cilantro, if desired.
Add the pasta and coleslaw mix to the skillet and toss to coat. Sprinkle with the peanuts and cilantro, if desired.
Thai Noodles & Chicken
The combination of peanut butter, soy sauce, red pepper and brown sugar makes this dish Thai. The grilled chicken, coleslaw mix and chopped peanuts makes it absolutely delicious...and...
Directions
Print
Heat the soup, peanut butter, soy sauce, lime juice, brown sugar and red pepper in a 12-inch skillet over medium-high heat to a boil. Reduce the heat to low. Add the chicken and cook until the mixture is hot and bubbling. Remove the skillet from the heat.Add the pasta and coleslaw mix to the skillet and toss to coat. Sprinkle with the peanuts and cilantro, if desired.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup0.333 cup creamy peanut butter3 tablespoons soy sauce2 tablespoons lime juice2 tablespoons packed brown sugar0.5 teaspoon crushed red pepper1 package (6 ounces) refrigerated cooked chicken strips (about 1 1/2 cups)8 ounces (1/2 of a 1-pound package) vermicelli pasta, cooked and drained (about 4 cups)2 cups coleslaw mix0.333 cup chopped dry roasted salted peanuts2 tablespoons chopped fresh cilantro (optional)
Tasty 2-Step Chicken Bake
No one will guess this creamy mushroom chi...
Monterey Chicken Tortilla Casserole...
An easy version of a south-of-the-border c...
Slow Cooker Chicken Asopao with Smo...
This traditional Puerto Rican chicken soup...
Instant Pot® Mediterranean Chicken...
Learn how to make our Instant Pot® Medite...