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In the world of culinary delights, few dishes can boast the vibrant colors and refreshing flavors found in Crunchy Thai Noodle Salad Cups. This recipe presents an exciting combination of textures and tastes that can invigorate any meal, making it a perfect choice for gatherings, meal prep, or even a light lunch on a warm day. The appeal of this dish lies not only in its aesthetic presentation but also in its health-conscious ingredients, which come together to create a satisfying and delicious experience.

Crunchy Thai Noodle Salad Cups

Discover the refreshing taste of Crunchy Thai Noodle Salad Cups, perfect for any occasion! This vibrant dish combines gluten-free rice vermicelli noodles with an array of colorful fresh vegetables like carrots, bell peppers, and cucumbers, all tossed in a delicious homemade dressing. Ideal for summer barbecues, meal prep, or light lunches, these salad cups are health-conscious and simple to prepare. Elevate your dining experience with this satisfying and nutritious recipe.
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Ingredients
  

8 oz. rice vermicelli noodles

1 cup shredded carrots

1 cup red bell pepper, thinly sliced

1/2 cup cucumber, julienned

1/2 cup red cabbage, finely shredded

1/4 cup fresh cilantro, chopped

1/4 cup fresh mint, chopped

1/4 cup roasted peanuts, roughly chopped

12 small lettuce leaves (iceberg or butter lettuce for cup bases)

For the Dressing:

3 tablespoons soy sauce

2 tablespoons lime juice

1 tablespoon peanut butter

1 tablespoon honey or agave syrup

1 teaspoon sesame oil

1 small garlic clove, minced

1/2 teaspoon chili flakes (adjust to taste)

Instructions
 

Prepare the Noodles:

    - Cook the rice vermicelli noodles according to package instructions. Usually, this involves soaking them in hot water for about 5-6 minutes until tender. Drain and rinse under cold water to stop the cooking process. Set aside.

      Make the Dressing:

        - In a small bowl, whisk together the soy sauce, lime juice, peanut butter, honey (or agave), sesame oil, minced garlic, and chili flakes. Mix until smooth. Taste and adjust the seasoning as necessary, adding more lime juice for acidity or honey for sweetness.

          Combine Veggies and Noodles:

            - In a large mixing bowl, combine the cooked noodles, shredded carrots, bell pepper, cucumber, red cabbage, cilantro, and mint. Pour the dressing over the salad and toss gently to coat all ingredients evenly.

              Assemble the Cups:

                - Take the lettuce leaves and carefully cup them in your hands to form small ‘cups’. Using a spoon, fill each lettuce leaf with the crunchy noodle salad mixture.

                  Garnish:

                    - Sprinkle the chopped roasted peanuts over the filled salad cups for added crunch.

                      Serve:

                        - Arrange the salad cups on a platter and serve immediately. Garnish with extra cilantro and lime wedges for an added freshness.

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