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If you're searching for a dish that embodies a perfect blend of flavors, textures, and health benefits, look no further than Cold Thai Peanut Noodle Cups. This vibrant dish is not only a feast for the eyes but also a delightful treat for the palate, combining the creaminess of peanut sauce, the crunch of fresh vegetables, and the satisfying bite of rice vermicelli noodles. Ideal for warm weather gatherings, picnics, or as a quick meal option, these noodle cups are versatile enough to fit any occasion.

Cold Thai Peanut Noodle Cups

Discover the joy of Cold Thai Peanut Noodle Cups, a vibrant dish perfect for any occasion! These delightful cups feature a blend of creamy peanut sauce, crunchy fresh veggies, and soft rice vermicelli noodles, making them not only visually stunning but also healthy and adaptable to various dietary needs. Ideal for picnics, gatherings, or a quick meal, this recipe balances sweet, savory, and spicy flavors for a delicious culinary experience. Easy to prepare and customize, they are sure to impress!
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Ingredients
  

For the Noodles:

8 oz rice vermicelli noodles

1 tablespoon sesame oil

For the Peanut Sauce:

1/2 cup creamy peanut butter

3 tablespoons soy sauce (or tamari for gluten-free)

2 tablespoons honey (or maple syrup for vegan)

2 tablespoons rice vinegar

1 tablespoon lime juice (freshly squeezed)

1 teaspoon sriracha (adjust for spice level)

2-3 tablespoons warm water (to thin)

For the Cups:

1 cup red bell pepper, thinly sliced

1 cup carrots, julienned

1 cup cucumber, julienned

1 cup purple cabbage, shredded

1/4 cup scallions, thinly sliced

1/4 cup fresh cilantro, chopped (for garnish)

Chopped peanuts (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Noodles:

    Boil a large pot of water. Once boiling, add the rice vermicelli noodles and cook according to package instructions (usually about 4-6 minutes). Drain and rinse under cold water to stop cooking. Toss with sesame oil and set aside.

      Make the Peanut Sauce:

        In a medium bowl, whisk together the creamy peanut butter, soy sauce, honey, rice vinegar, lime juice, and sriracha. Gradually add warm water, one tablespoon at a time until you reach a smooth, pourable consistency. Taste and adjust seasoning if needed.

          Assemble the Cups:

            In a large bowl, combine the cooked noodles with the peanut sauce. Toss well so that the noodles are evenly coated.

              Prepare the Vegetables:

                Take a muffin tin, and line each cup with parchment paper (if desired, for easier removal). Alternatively, you can serve the noodles in small cups or bowls.

                  Layer the Ingredients:

                    Place a layer of noodles at the bottom of each lined cup, followed by layers of red bell pepper, carrots, cucumber, and purple cabbage. Continue layering until the cups are filled.

                      Garnish and Serve:

                        Top with sliced scallions, chopped cilantro, and a sprinkle of chopped peanuts for crunch. Serve with lime wedges on the side for an extra zesty kick.

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