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In the realm of culinary delights, few dishes can boast the vibrant colors, refreshing flavors, and satisfying textures that Crunchy Thai Noodle Salad Cups offer. This recipe is a celebration of fresh ingredients, expertly combined to create a light yet fulfilling meal that appeals to a wide range of palates. Whether you’re seeking a unique appetizer for your next gathering, a party dish that stands out, or a delightful option for a light lunch, these salad cups are versatile enough to fit any occasion.

Crunchy Thai Noodle Salad Cups

Discover the vibrant and refreshing Crunchy Thai Noodle Salad Cups, perfect for any occasion. This recipe celebrates fresh ingredients, including gluten-free rice vermicelli noodles, colorful vegetables, and crunchy peanuts, all coated in a delicious homemade dressing. Ideal as a light lunch or a unique appetizer, these salad cups are not only tasty but also packed with nutrients. Dive into the delightful combination of flavors and textures—your guests will love it!
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Ingredients
  

For the noodle salad:

8 oz rice vermicelli noodles

2 cups shredded cabbage (green and purple mixed)

1 cup shredded carrots

1 red bell pepper, thinly sliced

1 cup cucumber, julienned

1/4 cup fresh cilantro, chopped

1/4 cup green onions, sliced

1/4 cup chopped peanuts (for garnish)

For the dressing:

3 tablespoons soy sauce

2 tablespoons lime juice (freshly squeezed)

1 tablespoon fish sauce (or tamari for a vegetarian option)

1 tablespoon sesame oil

1 tablespoon honey (or agave syrup)

1 teaspoon chili paste (adjust to taste)

For the cups:

12-15 iceburg lettuce leaves (or mini wonton wrappers fried until crispy)

Instructions
 

Prepare the Noodles: Cook the rice vermicelli noodles according to the package instructions. Drain and rinse under cold water until chilled. Set aside.

    Make the Dressing: In a small bowl, whisk together the soy sauce, lime juice, fish sauce, sesame oil, honey, and chili paste until well combined. Taste and adjust seasoning if needed.

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

        Assemble the Cups: Take a lettuce leaf (or fried wonton wrapper) and fill it with a generous portion of the Thai noodle salad. Ensure each cup is overflowing with vibrant colors and textures.

          Serve and Garnish: Arrange the filled cups on a platter. Sprinkle chopped peanuts on top for added crunch and serve immediately.

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