"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. " — Campbell's Kitchen
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1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
creamy peanut butter
packed brown sugar
crushed red pepper
1 (6 ounce) package
refrigerated fully-cooked grilled chicken strips
1 (16 ounce) package
vermicelli pasta, cooked and drained
chopped dry-roasted peanuts
chopped fresh cilantro leaves
Recipe is to die for! I had a friend make it for me and I had to make it again only 4 days later...and I still want to make it again! Only changes were: used Healthy Request Cream of Mushroom Soup and 1 lb of chicken breast diced and sauteed. Used 3/4 package angelhair pasta. Was amazing!
This was edible, but I found the sauce had a weird twang to it and the coleslaw was strange. Would probably just use my usual mix of stir-fry veggies next time and play around with the sauce. My hubby liked it as is though.
I used this recipe as a starting off point; added in fresh red bell pepper, jalapenos, garlic and onion. I used asian noodles this time, but I'm thinking this would also be awesome with steamed rice.
So delicious! I am a freak for peanut sauces and this one is very very good! My cream of mushroom soup also didn't have the garlic, and I omitted the lime juice because I am allergic, and also forgot the red peppers, but it was so delicious anyways. I cooked the chicken breast right before, and added the chicken and vermicelli noodles to the pan after the sauce boiled and heated it through (because the vermicelli noodles were rinsed in cold water) and just added the coleslaw right before serving because I didn't want it to get mushy (I like crispy/crunchy texture). Yum, thanks for sharing!
This was delicious. I only had two large chicken breasts, so I cut them into strips and browned them with some olive oil, salt garlic powder, black pepper and soy sauce. My Cream of Mushroom soup didn't have Roasted Garlic, otherwise I followed the recipe exactly. My family was impressed, and I was too. I will use this recipe again and again.
This recipe came out very thick for me, I had to add 1 cup of liquid to thin it out. And then there was to much of it. I didn't use the coleslaw mix, it's not something I like. But it tasted fine, and was a bit better when I added srirachi sauce. It works very well on spaghetti, but is a bit strange on rice
I made this recipe exactly as directed, and my family of 6 and I absolutely LOVED IT. Even the preschooler was asking for more (enough said, huh?) I'm usually hesitant to use a recipe with condensed soup, but this meal really was amazing and did NOT taste like your typical cooking-with-soup sort of dish. While it was a kid pleaser, it also managed to feel pretty darn fancy. Even better, it went together very easily. The time and serving estimates really are spot on. We're definitely going to make this a favorite in our normal meal rotation!
It is delicious! I made it for two of my women friends and myself and we all loved it. I did two things differently: I cut my own cabbage and shredded some carrot instead of the coleslaw mix and I used oven roasted chicken cut in strips. It reminds me of Pad Thai which my son's family loves. I forwarded the recipe to him because it is delicious and he can easily make it for his family after he comes home from work. It does come together in 30 minutes which is great for busy families.
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Noodles and Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 472
** Calories from Fat: 131
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