Crunchy Thai Noodle Salad Cups

If you’re on the hunt for a dish that bursts with flavor, offers a delightful crunch, and is incredibly versatile, look no further than Crunchy Thai Noodle Salad Cups. This vibrant salad combines the refreshing taste of fresh vegetables with the satisfying texture of rice vermicelli noodles, all enveloped in a zesty dressing that will tantalize your taste buds. Each bite delivers a harmonious blend of flavors that captures the essence of Thai cuisine, making it a perfect addition to any meal or gathering.

Crunchy Thai Noodle Salad Cups

Discover the vibrant world of Crunchy Thai Noodle Salad Cups, a delightful dish bursting with flavor and texture. Perfect for any meal or gathering, this salad combines delicate rice vermicelli noodles with crisp vegetables, all dressed in a zesty sauce that delights the senses. Packed with nutrients and incredibly versatile, you can easily adapt the ingredients to fit your dietary needs. Enjoy a healthy, colorful, and delicious salad experience that brings the essence of Thai cuisine right to your table.

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Ingredients

8 oz rice vermicelli noodles

1 cup carrots, julienned

1 cup cucumber, diced

1 red bell pepper, thinly sliced

1 cup red cabbage, shredded

1/2 cup fresh cilantro, chopped

1/2 cup green onions, sliced

1/4 cup roasted peanuts, crushed (for garnish)

1 lime, zested and juiced

1/4 cup soy sauce (or tamari for a gluten-free option)

2 tablespoons sesame oil

1 tablespoon honey or maple syrup

1 tablespoon rice vinegar

1/2 teaspoon chili flakes (adjust according to your spice preference)

12 large lettuce leaves (such as butter or romaine)

Instructions

Cook the Noodles:

- Begin by bringing a medium pot of water to a rolling boil.

- Add the rice vermicelli noodles and cook them as per the package instructions, usually about 3-5 minutes, until they're tender but still slightly firm (al dente).

- Drain the noodles and rinse them thoroughly under cold water to halt the cooking process. Set aside in a bowl.

Prepare the Vegetables:

- While your noodles are cooking, julienne the carrots using a knife or a mandoline slicer.

- Dice the cucumber and thinly slice the red bell pepper.

- Shred the red cabbage and chop the fresh cilantro.

- Thinly slice the green onions and place all the prepared vegetables aside in a large mixing bowl.

Make the Dressing:

- In a medium-sized bowl, whisk together the zest and juice of the lime, soy sauce (or tamari), sesame oil, honey (or maple syrup), rice vinegar, and chili flakes. Mix until all ingredients are well combined and the honey is fully dissolved.

Combine Ingredients:

- In the bowl with the cooled vermicelli noodles, add the prepared carrots, cucumber, bell pepper, red cabbage, cilantro, and green onions.

- Drizzle the dressing over the noodle and vegetable mixture.

- Gently toss everything together with tongs or a spatula until the noodles and vegetables are evenly coated in the dressing.

Assemble the Cups:

- Take a large lettuce leaf and spoon a generous portion of the noodle salad mixture into the center, ensuring it's packed but not overflowing.

- Sprinkle a teaspoon of crushed roasted peanuts on top of each filled leaf for that signature crunch.

Serve:

- Arrange the filled lettuce cups on a decorative platter or individual serving plates.

- Serve immediately for the freshest flavor and enjoy the bright, crunchy salad bursting with vibrant Thai-inspired tastes!

Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings

- Serving Suggestion: Pair with a side of lime wedges for an extra pop of acidity, and perhaps a few extra crushed peanuts for guests to customize their cups! Enjoy!