Crunchy Thai Noodle Salad Cups

Thai cuisine is renowned for its vibrant flavors, aromatic herbs, and the perfect balance of sweet, sour, salty, and spicy elements. Each dish tells a story, combining fresh ingredients that offer a delightful sensory experience. Among the myriad of Thai dishes, Crunchy Thai Noodle Salad Cups stand out as a refreshing and healthy option that perfectly captures the essence of this culinary tradition. Not only are these salad cups visually appealing, but they also provide a burst of flavor and texture that makes them an ideal choice for various occasions.

Discover a refreshing culinary adventure with Crunchy Thai Noodle Salad Cups! Perfect for a light lunch or as a vibrant party appetizer, these salad cups are packed with colorful vegetables, aromatic herbs, and delicate rice vermicelli noodles. The crunchy texture and flavorful dressing tie it all together for a delightful dish that impresses every time. Easy to prepare and customizable for various dietary preferences, they are a tasty addition to any meal. Enjoy the vibrant flavors of Thai cuisine in a healthy, visually appealing way!

Print Recipe Pin Recipe

Ingredients

8 oz rice vermicelli noodles

1 cup shredded carrots

1 cup red cabbage, thinly sliced

1 bell pepper (any color), julienned

1 cup cucumber, thinly sliced

1/2 cup fresh cilantro, chopped

1/2 cup green onions, chopped

1/2 cup roasted peanuts, chopped

1/4 cup sesame seeds

For the Dressing:

1/4 cup soy sauce

2 tbsp peanut butter

2 tbsp rice vinegar

1 tbsp lime juice

1 tbsp honey or maple syrup

2 cloves garlic, minced

1 tsp fresh ginger, grated

1-2 tsp sriracha (adjust for spice preference)

2 tbsp sesame oil

Instructions

Prepare the Noodles:

Boil water in a pot. Add the rice vermicelli noodles and soak them for about 5-7 minutes until tender. Drain and rinse with cold water to stop the cooking process, then set aside.

Make the Dressing:

In a bowl, whisk together soy sauce, peanut butter, rice vinegar, lime juice, honey or maple syrup, garlic, ginger, sriracha, and sesame oil until smooth. Adjust seasoning according to taste.

Mix the Salad:

In a large salad bowl, combine the softened noodles, shredded carrots, red cabbage, bell pepper, cucumber, cilantro, and green onions. Pour the dressing over the top and toss well to coat all the ingredients evenly.

Prepare the Cups:

Using small lettuce leaves (like butter or romaine), create cups by gently separating the leaves. You can also use small tortilla cups or wonton wrappers baked until crispy.

Assemble the Cups:

Fill each lettuce cup with the Thai noodle salad mixture. Top each cup with a generous sprinkle of chopped roasted peanuts and sesame seeds for added crunch.

Serve:

Arrange the salad cups on a serving platter and enjoy them fresh as a light lunch or a party appetizer.

Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4-6 servings