ntil ready to serve.
Thai Coconut Curry Noodles:
Place
In a non-reactive bowl, mix together the lime juice, balsamic vinegar, basil or cilantro, green onion, garlic, jalapeno, and brown sugar.
Stir in the cubed papaya and shrimp, then the fish sauce to taste.
Pour into shallow dish and surround with the butter lettuce leaves.
Use the lettuce leaves to scoop up the papaya mixture and hold to eat.
Good additions are cooked bean threads, thinly sliced cucumber, julienned carrot, or perhaps bean sprouts.
rocess both the chicken and shrimp VERY finely. (I really like
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!
bout 400 degrees F. Place shrimp in a large resealable plastic
t to wilt.
Wash lettuce leaves and pat dry.
e-vein the shrimp, remove the tails. If shrimp are large, cut
ooked too long).
Separate lettuce leaves, wash and pat dry
lices. Set out the beef, lettuce, jalapeno, onion slices, cilantro, and
Mix peanut butter, garlic, ginger, soy sauces, sesame oil, Sriracha and broth.
Place frozen chick breast in bottom of Crockpot and pour peanut sauce over breasts.
Cook on low for 6-8 hours or high for 3-4 hours.
Shred chicken and add back about 1/4 cup of the peanut sauce.
Serve on lettuce with green onions and peppers (or any other Thai fixings).
In a small bowl or blender, whip the cashew butter, coconut milk 3 tablespoons lime juice, and chili powder together.
In a large bowl, combine the shrimp, scallions, carrots, bean sprouts, cucumber, sesame seeds, ginger, soy sauce, 2 tablespoons lime juice, and vinegar.
Mix well and let flavors marinate in the refrigerator for 20 minutes.
Divide the cashew sauce and shrimp vegetable mixture in the center of each leaf and wrap lettuce around filling.
Wrap and serve.
and cilantro.
Serve with lettuce leaves.
Remove core from head of lettuce, then wash and dry leaves
ently to combine.
Combine shrimp and peanut oil in a
Heat the grill to hot. Season the steak with salt and pepper and cook for about 4 minutes on each side. Remove and let rest for 5 minutes.
Combine the hot sauce and lime juice in a small saucepan over low heat.
Slice the steak thinly and drizzle the warm sauce over it. Use the lettuce leaves like tortillas and wrap up the steak slices with the onion, carrot and jalapeno.
oss to combine. Spoon into lettuce cups. Top with sambal and
Cook pasta in boiling water for 9 1/2 minutes, omitting fat and salt.
Add carrots and cook an additional 30 seconds.
Drain and rinse with cold water.
Combine pasta mixture, shrimp, lettuce, cilantro leaves and peanuts in a large bowl. Toss well.
Combine lime juice and remaining 7 ingredients in a jar.
Cover tightly and shake vigorously.
Pour over pasta mixture, tossing gently to coat.
Wash the lettuce, dry, and separate the leaves.
lightly.
To assemble Wraps: Take a lettuce cup, place 1-2
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.