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

Thai-Inspired Lettuce Wraps
-
Prep:
30 min. -
Cook:
25 min. -
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
In a medium bowl, add enough hot water to cover noodle bundle; set aside. Soak until noodles are translucent.
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.
Add pork; cook and stir until small crumbles are done, about 12-15 minutes.
Reduce heat to medium-low, add coriander, sugar, chili paste, Fish Base, soy sauce; cook and stir.
Drain noodles in colander, finely chop. To pork mixture, add noodles, lime juice, carrot, green onion and cilantro, stir to combine and heat through.
Remove from heat. Serve about 2 tablespoons of filling per lettuce leaf. Spoon 1-2 teaspoons chili sauce over filling and top with peanuts.