ntil ready to serve.
Thai Coconut Curry Noodles:
Place
tem part of the iceburg lettuce so it's easier to
t to wilt.
Wash lettuce leaves and pat dry.
ooked too long).
Separate lettuce leaves, wash and pat dry
Heat a large skillet over high until hot.
Add the vegetable oil, then the chicken.
Cook for two minutes stirring constantly.
Toss in the ginger, garlic, bell pepper, cabbage/carrot mix and green onions.
Stir-fry another two minutes.
Add the plum sauce and toos for one minute, then add the basil.
Drizzle in fish sauce and turn to coat evenly.
Pour into a bowl.
Place small heaps of chicken mixture onto a 1 or 2 leaf thick piece of lettuce.
Sprinkle cucumber over it and fold to eat like a taco.
oss to combine. Spoon into lettuce cups. Top with sambal and
Wash the lettuce, dry, and separate the leaves.
Set beans and chives in separate shallow bowls.
Combine rice, salad dressng and cheese in small bowl.
Set leaves on plate and allow guests to create own lettuce wraps or assemble and serve.
Wheat crackers may be substituted for lettuce wraps. Spoon bean mixture onto crackers just before serving.
lightly.
To assemble Wraps: Take a lettuce cup, place 1-2
br>Spoon pork mixture onto lettuce leaves, sprinkle with peanuts. Roll
atch Now
To assemble lettuce wraps, place a bit of turkey
retty spicy. Dice all the lettuce wrap ingredients into small pieces
ell.
To serve, place lettuce leaves on platter or individual
eated through. Spoon mixture into lettuce leaf \"bowls\".
For the
uild a wrap, open a lettuce leaf. Place in a bit
In a bowl, mix half the coconut milk with the Thai green curry paste and vegetable oil, then add the chicken fillets and marinate for 30 minutes.
Skewer the chicken and place on a pre-heated barbecue, making sure you constantly baste the chicken with the remaining coconut milk so that it remains moist.
Shred the lettuce leaves and spoon them with the cucumber sticks onto the tortilla wraps.
When cooked through, put the chicken onto the wraps mixture, drizzle with the satay sauce and roll up.
Heat oil in pan and then brown ground chicken and onion with salt and pepper over medium-high heat.
Add raisins and peanuts.
Stir in Thai Chili Sauce. Heat for a few minutes, stirring occasionally.
Remove from heat and stir in cilantro, if using.
Pull off washed lettuce leaves and fill with Thai chicken mixture.
Enjoy!
Heat a large skillet over medium-high heat. Add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper. Pour in hoisin sauce, soy sauce, and vinegar. Bring to a simmer, and cook and stir until the chicken is hot, and the liquid has been absorbed, about 10 minutes.
To serve, line a platter with lettuce leaves, and pour the chicken mixture into the center of the platter. Each diner assembles their own wraps by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, then rolling into a cylinder.
0 minutes.
FOR THE WRAPS:
Fry noodles in small
epper, red onion, shredded carrot, Thai basil and cilantro to the