Cold Thai Peanut Noodle Cups

Thai cuisine has gained immense popularity around the globe, and for good reason. Known for its vibrant flavors, use of fresh ingredients, and delightful balance of sweet, salty, spicy, and sour, Thai food offers an array of culinary experiences that can suit any palate. One dish that embodies these qualities and stands out for its refreshing taste is Chilled Thai Peanut Noodle Cups. This recipe is not only easy to make but also healthy, making it a fantastic option for summer gatherings, picnics, or even a light lunch at home.

Summer gatherings just got a delicious upgrade with Chilled Thai Peanut Noodle Cups! These vibrant, bite-sized treats combine a creamy peanut sauce with fresh vegetables like red bell pepper, cucumber, and carrots, creating a perfect balance of flavors. Easy to prepare in advance, they are ideal for picnics or barbecues. Discover how to make this healthy, refreshing dish that’s sure to impress your guests while satisfying your taste buds. Perfect for any occasion!

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Ingredients

For the Peanut Sauce:

1/2 cup creamy peanut butter

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

2 tablespoons rice vinegar

2 tablespoons honey or maple syrup

1 tablespoon sesame oil

1 tablespoon sriracha (adjust to taste)

1-2 cloves garlic, minced

1-2 tablespoons water (to thin, as needed)

For the Noodle Cups:

8 ounces rice noodles (or soba noodles)

1 red bell pepper, thinly sliced

1 medium cucumber, julienned

1 cup shredded carrots

1/2 cup red cabbage, shredded

1/4 cup fresh cilantro, chopped

1/4 cup green onions, sliced

Lime wedges for serving

Sesame seeds for garnish

Instructions

Prepare the Peanut Sauce:

- In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, sriracha, and minced garlic until smooth. If it's too thick, add water 1 tablespoon at a time until you reach your desired consistency. Set aside.

Cook the Noodles:

- Bring a large pot of water to a boil and cook the rice noodles according to package instructions (usually 6-8 minutes). Drain and rinse under cold water to stop the cooking process. Toss the noodles with a little sesame oil to prevent sticking.

Combine Ingredients:

- In a large mixing bowl, combine the cooked noodles, sliced bell pepper, julienned cucumber, shredded carrots, red cabbage, cilantro, and green onions. Pour half of the peanut sauce over the mixture and toss gently to combine.

Assemble the Cups:

- Use a muffin tin lined with cupcake liners or lightly greased to create the noodle cups. Take small portions of the noodle mixture and pack them into the liners, pressing down lightly to form cups. Repeat until all noodles are used.

Chill:

- Place the muffin tin in the refrigerator for at least 30 minutes to set the noodle cups. This not only helps them hold their shape but also enhances the flavors.

Serve:

- Once chilled, carefully remove the noodle cups from the muffin tin. Drizzle with remaining peanut sauce, sprinkle with sesame seeds, and serve with lime wedges on the side for an extra zing.

Enjoy:

- These delightful cold Thai peanut noodle cups are perfect for a light lunch or a unique appetizer. Dig in and relish the refreshing flavors!

Prep Time, Total Time, Servings: 20 minutes | 1 hour | 12 cups