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At the heart of our Cold Thai Peanut Noodle Cups is rice vermicelli noodles, which are a staple in Thai cuisine. These thin, delicate noodles are made from rice flour and water, giving them a gluten-free profile that is appealing to many. Their light texture allows them to absorb flavors beautifully, making them an excellent base for our peanut sauce.

Cold Thai Peanut Noodle Cups

Indulge in a burst of Thai flavors with Cold Thai Peanut Noodle Cups! This delicious and visually stunning dish combines creamy peanut sauce, fresh vegetables, and soft rice vermicelli noodles to create a perfect appetizer or light meal. Easy to make and customizable to your taste, these noodle cups are not only nutritious but also a feast for the eyes. Impress your guests and family with this versatile recipe that brings a taste of Thailand to your table!
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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 option)

2 tablespoons rice vinegar

1 tablespoon freshly squeezed lime juice

1 teaspoon sriracha (adjust according to desired spice level)

2-3 tablespoons warm water (to achieve a smooth consistency)

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:

    Bring a large pot of water to a rolling boil. Once boiling, add the rice vermicelli noodles and cook according to the package instructions, which typically takes about 4-6 minutes. Drain the noodles and rinse them thoroughly under cold water to stop the cooking process. Drizzle with sesame oil and toss gently to coat. Set aside.

      Make the Peanut Sauce:

        In a medium mixing bowl, combine the creamy peanut butter, soy sauce, honey (or maple syrup for vegan), rice vinegar, freshly squeezed lime juice, and sriracha. Use a whisk to blend the ingredients until smooth. Gradually add warm water, one tablespoon at a time, stirring until you reach a smooth, pourable consistency. Taste the sauce and adjust the seasoning as needed—add more sriracha for heat or a dash of soy sauce for saltiness.

          Assemble the Cups:

            In a large mixing bowl, combine the cooked noodles with the peanut sauce, ensuring the noodles are thoroughly coated.

              Prepare the Vegetable Cups:

                If desired, line each cup of a muffin tin with parchment paper for easy removal. Alternatively, you can opt for small cups or bowls to present the dish.

                  Layer the Ingredients:

                    Begin by placing a generous layer of the coated noodles at the bottom of each cup. Follow this with a colorful assortment of red bell pepper, julienned carrots, cucumber, and shredded purple cabbage, layering until each cup is filled to the brim.

                      Garnish and Serve:

                        Top each cup with a sprinkle of sliced scallions, chopped cilantro, and a fistful of chopped peanuts for added crunch. Serve with lime wedges on the side for an extra zesty kick that diners can squeeze over their cups.

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

                            - Presentation Tips: For an added touch, arrange the cups on a beautiful serving platter, and consider adding a few fresh cilantro sprigs or lime slices to elevate the visual appeal.