Butterhead lettuce leaves
Red cabbage, cut in strips
Thai Satay Chicken (recipe follows)
Juliened carrots
fresh bean sprouts
Thai coconut curry noodles (recipe follows)
Peanut dipping sauce (recipe follows)
Tamarind cashew dipping sauce (recipe follows)
Thai Satay Chicken
1 pound boneless skinless chicken breasts
1/4 cup soy sauce
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 teaspoon grated fresh ginger
3/4 teaspoon red pepper flakes
2 tablespoons water
4 green onions with tops, cut into 1-inch pieces
Cut chicken crosswise into 3/4-inch-wide strips; place in shallow glass dish. Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in small bowl. Add water to remaining mixture. Pour over chicken; toss to coat well.
Cover; marinate in refrigerator at least 30 minutes or up to 2 hours, stirring mixture occasionally. Cook chicken by grill or stove until no longer pink.
Thai Coconut Curry Noodles 12 ounces fresh egg noodles, flat
1 tablespoon minced garlic cloves
1 tablespoon red curry paste
1 cup low-fat coconut milk
1 cup chicken stock
1 tablespoon curry powder
1 pinch turmeric powder
1 tablespoon fish sauce
1 tablespoon lime juice or lemon juice
Separate noodles in hot water, as per instructions on the packet. Drain & keep warm. In a medium saucepan, heat the coconut mild on low heat and slowly stir in the curry paste. When it begins to simmer, add in the remaining ingredients. Heat and stir approximately 2 minutes to heat through. Stir in the noodles and serve.
Tamarind-Cashew Dipping Sauce
1/4 cup chopped cashews
2/3 cup chopped fresh cilantro
2 cloves garlic, quartered
2 green onions, chopped
1 tablespoon sugar
1 teaspoon black pepper
1 teaspoon cumin
1/2 cup honey
4 teaspoon white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoo tamarind pulp* (I omitted to save money and I thought the outcome was fine!)
Pinch ground saffron (omitted as well)
1/4 cup olive oil
Combine first 7 ingredients in food processor. Blend with short bursts until the mixture is well blended, and the cashews and garlic have been chopped into pieces about half the size of a grain of rice. Combine the honey, vinegars, tamarind, and saffron in a small bowl. Heat the mixture for about 1 minute in microwave then stir until tamarind pulp dissolves completely. Pour mixture into blender or food processor and mix with cashew mixture (about 20 seconds).
Pour sauce into bowl, add the oil and stir by hand. Cover and refrigerate at least 30 minutes.
Peanut Sauce
1/4 Cup creamy peanut butter
2 Tablespoons water
4 Teaspoons sugar
1 Tablespoon soy sauce
1 Teaspoon rice vinegar
1 Teaspoon lime juice
1/2 Teaspoon chili oil
Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan over medium heat. Heat just until mixture begins to bubble, then cover the pan and remove it from the heat.
ASSEMBLY
1. Remove the stem at the bottom of the head of lettuce and separate the leaves into "lettuce cup. Wash and dry leaves.
2. Arrange lettuce on a large serving plate.
3. Arrange fillings: carrots, cabbage, bean sprouts, curry noodles, chicken.
4. Assemble lettuce wraps by spooning fillings into a lettuce cup, adding special sauce over the top, folding as you would a taco.
5. Serve with dipping sauces.
*Tamarind pulp, which is sour tasting, is available at Asian markets. To use it, soak the pulp in hot water to cover, remove the seeds with your fingers and discard them, then use the pulp.
