Thai-Inspired Lettuce Wraps

  • Preparation Time
    Prep:
    30 min.
  • Cooking Time
    Cook:
    25 min.
  • Serves
    Serves:
    24

A fun appetizer that's also perfect for lunch or a light dinner!

Recipe tags: fish base, moderate difficulty, app, pork, skillet

Ingredients

Quantity Ingredient
1 bundle glass noodles (dried bean threads)
1 Tbsp canola oil
2 shallots
3 cloves garlic, large finely minced
1 lb ground pork, thawed
1¼ tsp ground coriander
4 tsp sugar
2 tsp chili paste
1 tsp Better Than Bouillon® Fish Base
2 Tbsp Thai soy seasoning sauce (may substitute with low sodium soy sauce)
juice of 1 lime (about 2 tablespoons)
1 carrot, peeled and shredded
2 green onions, rinsed and thinly sliced
½ cup rinsed and coarsely chopped fresh cilantro
1 head butter lettuce, rinse leaves, drain on paper towels
1 bottle (10-ounce) sweet chili dipping sauce
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.