Go Back
Crunchy Thai Noodle Salad Cups are a vibrant and refreshing culinary creation that perfectly encapsulates the essence of Thai cuisine. This dish, with its delightful medley of textures and flavors, is not just a feast for the taste buds but also a visual treat, making it an ideal choice for gatherings, potlucks, or a light meal at home. The combination of crisp vegetables, tender noodles, and a zesty dressing allows for a delightful balance that appeals to both the palate and the eye.

Crunchy Thai Noodle Salad Cups

Discover the refreshing taste of Crunchy Thai Noodle Salad Cups, a delightful blend of vibrant vegetables, rice vermicelli, and zesty dressing. Perfect for gatherings or a light meal, these versatile salad cups cater to various dietary preferences, including vegetarian and gluten-free options. Packed with essential nutrients and bursting with flavor, they make a wholesome addition to any dining occasion. Try this visually appealing dish for a nutritious and delicious treat!
Print Recipe Pin Recipe

Ingredients
  

For the Salad:

8 oz rice vermicelli noodles

1 cup shredded carrots

1 cup thinly sliced red bell pepper

1 cup cucumber, julienned

1 cup red cabbage, shredded

1/2 cup fresh mint leaves, chopped

1/2 cup fresh cilantro leaves, chopped

1/4 cup crushed peanuts (for topping)

For the Dressing:

3 tablespoons fish sauce (or soy sauce for a vegetarian option)

2 tablespoons lime juice (freshly squeezed)

1 tablespoon sugar (brown or palm sugar)

1 tablespoon sesame oil

1 tablespoon chili garlic sauce (adjust for spice preference)

1 teaspoon grated fresh ginger

For the Cups:

1 pack (12-15) mini wonton wrappers

Cooking spray or oil for greasing

Instructions
 

Prepare the Noodles:

    - Cook the rice vermicelli noodles according to package instructions. Drain and rinse under cold water to stop the cooking process. Toss with a drizzle of sesame oil to prevent sticking.

      Make the Cups:

        - Preheat the oven to 375°F (190°C). Lightly grease a muffin tin with cooking spray or oil.

          - Press the wonton wrappers into the muffin cups to form small cups. Bake in the preheated oven for 8-10 minutes or until golden brown and crispy. Remove and allow to cool.

            Mix the Vegetables:

              - In a large mixing bowl, combine the cooked rice noodles, shredded carrots, bell pepper, cucumber, red cabbage, mint, and cilantro. Toss gently to combine.

                Prepare the Dressing:

                  - In a small bowl, whisk together the fish sauce, lime juice, sugar, sesame oil, chili garlic sauce, and grated ginger until well combined.

                    Combine Everything:

                      - Pour the dressing over the noodle salad and mix until all ingredients are evenly coated. Adjust seasoning with more lime juice or fish sauce if needed.

                        Assemble the Cups:

                          - Spoon a generous amount of the crunchy Thai noodle salad into each baked wonton cup. Top with crushed peanuts for added crunch and garnish with additional herbs if desired.

                            Serve and Enjoy:

                              - Serve immediately to enjoy the crispiness of the wonton cups, or chill the salad for up to 30 minutes before serving if you prefer it cold.

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