Thai Curry Noodle Bowl ​

Servings: 12

Ingredients

	1/4 cup garlic, minced
	2 large carrots, peeled and cut into 2-inch matchstick thin strips
	2 (8-ounce) packages wide rice noodles, prepared according to package directions
	6 tablespoons sliced green onions
	2 (32-ounce) cartons swanson® thai ginger flavor infused broth
	2 tablespoons peanut oil
	2/3 cup chopped fresh cilantro leaves
	6 tablespoons chopped dry-roasted, salted peanuts
	12 wedges limes

Directions

Step 1 Heat the oil in a 2 1/2-quart saucepan over medium-high heat. Add the garlic and cook and stir for 45 seconds.

Step 2 Add the broth to the saucepan and heat to a boil. Decrease the heat to medium. Add the carrot and cook for five minutes or until tender-crisp.

Step 3 Add the noodles to the saucepot and cook before the mixture is hot and bubbling. Serve topped with the green onions, cilantro and peanuts with the lime wedges privately.