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Thai cuisine is renowned for its vibrant flavors, aromatic herbs, and a harmonious balance of sweet, sour, salty, and spicy elements. This culinary tradition draws on an array of ingredients, each contributing to the overall complexity of dishes that are both satisfying and refreshing. One such dish that encapsulates the spirit of Thai cooking is the Crunchy Thai Noodle Salad Cups. This recipe is not just a meal; it is an experience that invites you to indulge in the unique flavors that define Thai food.

Crunchy Thai Noodle Salad Cups

Discover the vibrant flavors of Thai cuisine with Crunchy Thai Noodle Salad Cups! This fresh and healthy dish combines rice vermicelli noodles, colorful vegetables, and a zesty dressing for a delightful experience. Perfect for any occasion, these salad cups are visually appealing and packed with nutrients. Enjoy a fun and interactive dining experience as you customize your servings, making it a hit for guests of all ages. Dive into this culinary adventure today!
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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

1 lime, zested and juiced

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

2 tbsp sesame oil

1 tbsp honey or maple syrup

1 tbsp rice vinegar

1/2 tsp chili flakes (adjust to taste)

12 large lettuce leaves (butter or romaine work well)

Instructions
 

Cook the Noodles: Begin by bringing a medium pot of water to a boil. Add the rice vermicelli noodles and cook according to package instructions, typically about 3-5 minutes. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.

    Prepare the Vegetables: While the noodles are cooking, julienne the carrots and slice the cucumber and red bell pepper. Shred the red cabbage and chop the cilantro. Thinly slice the green onions and set aside.

      Make the Dressing: In a small bowl, whisk together the lime zest, lime juice, soy sauce, sesame oil, honey (or maple syrup), rice vinegar, and chili flakes until well combined.

        Combine Ingredients: In a large bowl, combine the cooked and cooled noodles with the carrots, cucumber, bell pepper, red cabbage, cilantro, and green onions. Pour the dressing over this mixture and toss gently to coat everything evenly.

          Assemble the Cups: Take a lettuce leaf and spoon a generous amount of the noodle salad mixture into the center. Sprinkle crushed roasted peanuts on top for added crunch.

            Serve: Arrange the filled lettuce cups on a platter. Serve immediately and enjoy this fresh, crunchy salad with a burst of Thai flavors!

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