oz - 10 oz Chicken Breast
3 Tbsp Fish Sauce
2 Tbsp Vegetable Oil
1 Tbsp Chopped Garlic
first four ingredients and marinate for 15 min.
Grill until done, then slice into 1/2 inch pieces
3 oz Rice Stick Noodles
Put noodles in large bowl, cover with boiling
water for 10 min. or until tender
25 Mint Leaves
12 sprigs Cilantro
1 cup Green Onion
1 Head Iceberg Lettuce
(remove outer leaves and trim into cups)
1/4 cup Peanuts (optional)
Sweet Chile Sauce Dipping Sauce
2 Tbsp Lime Juice
2 thinly sliced Thai Chiles or Serrano Peppers
1/2 cup Fish Sauce
all three ingredients in a bowl and set aside
Assemble rice stick noodles, grilled chicken,
cilantro, mint, green onion, grated carrot, and
peanuts into lettuce cups. You may then spoon
the chile sauce over each wrap. For an added kick,
try the dipping sauce.
Hot is what people usually think of when it comes
to Thai cuisine, so they stay away. Though heat
is what they are known for, it is not all there
is to Thai cooking.
Thai food is about blending the primary flavors
such as salty, sweet, sour, bitter and pungent
(spicy or hot). These flavors are what lye at
the center of Thai cooking and they are used in
balance with each other. Flavor is important.
There are really no boundaries; it’s all
about the individual’s desired taste.
You will definitely experience a mouth full of
flavor when you bite into this next recipe that
Chef Bill Hassett has created, Thai Lettuce Wraps.
He combines all the flavors into one delicious
bundle. Not only do these Thai Lettuce Wraps please
the pallet, but they are easy to make and very
fun to eat. So tonight I suggest you go Thai and
experience a whole new world of flavor right in
your own home. Enjoy!