Thai-Inspired Lettuce Wraps

30 Min.
25 Min.
24
Ingredients
1
bundle glass noodles (dried bean threads)
1 bundle glass noodles (dried bean threads)
1
tablespoon canola oil
1 tablespoon canola oil
1
shallot, finely chopped
1 shallot, finely chopped
3
large cloves garlic, finely minced
3 large cloves garlic, finely minced
1
pound ground pork, thawed
1 pound ground pork, thawed
teaspoons ground coriander
1¼ teaspoons ground coriander
4
teaspoons sugar
4 teaspoons sugar
2
teaspoons chili paste
2 teaspoons chili paste
1
teaspoon Better Than Bouillon® Fish Base
1 teaspoon Better Than Bouillon® Fish Base
2
tablespoons Thai soy seasoning sauce (may substitute with low sodium soy sauce)
2 tablespoons Thai soy seasoning sauce (may substitute with low sodium soy sauce)
juice of 1 lime (about 2 tablespoons)
juice of 1 lime (about 2 tablespoons)
1
carrot, peeled and shredded
1 carrot, peeled and shredded
2
green onions, rinsed and thinly sliced
2 green onions, rinsed and thinly sliced
½
cup rinsed and coarsely chopped fresh cilantro
½ cup rinsed and coarsely chopped fresh cilantro
1
head butter lettuce, rinse leaves, drain on paper towels
1 head butter lettuce, rinse leaves, drain on paper towels
1
(10-ounce) bottle sweet chili dipping sauce
1 (10-ounce) bottle sweet chili dipping sauce
1
cup roasted and salted peanuts, chopped
1 cup roasted and salted peanuts, chopped
Directions
  1. In a medium bowl, add enough hot water to cover noodle bundle; set aside. Soak until noodles are translucent.
  2. Heat oil in a wok or non-stick skillet over medium-high heat. Add shallot and garlic; cook and stir, just until shallot is tender.
  3. Add pork; cook and stir until small crumbles are done, about 12-15 minutes.
  4. Reduce heat to medium-low, add coriander, sugar, chili paste, Fish Base, soy sauce; cook and stir.
  5. Drain noodles in colander, finely chop. To pork mixture, add noodles, lime juice, carrot, green onion and cilantro, stir to combine and heat through.
  6. Remove from heat. Serve about 2 tablespoons of filling per lettuce leaf. Spoon 1-2 teaspoons chili sauce over filling and top with peanuts.

Recently Viewed