by Heather Harris Brady
Last night it was incredibly hot and humid, a monster thunderstorm was coming in. It felt like. . .Thailand. Or how I imagine Thailand must feel in the middle of summer. All I wanted was something cold, preferably spicy. These lettuce wraps are a great entree for such nights. They’re quick and easy!
Thai Lettuce Wraps, Serves Four
One package chicken thighs
1/2 package Thai rice noodles or rice stick noodles (mai fun)
One large head bibb lettuce
For the marinade:
1/3 c. low sodium soy sauce
1 T. fish sauce
1 t. fresh grated ginger
1 t. minced garlic
For the dipping sauce:
1/3 c. soy sauce
2 t. fish sauce
1 T. peanut butter
1 t. hot chili sauce (or to taste)
Mix the marinade ingredients together.
Remove the skin from the chicken. Put the chicken in a glass bowl and cover it with the marinade. Let rest in the refrigerator for at least 15 minutes, longer if you can.
While the chicken is resting heat two cups of water to boiling (using the microwave for this is fine). Add the noodles and let them soak for ten minutes to soften.
Wash the bibb lettuce and separate it into individual leaves.
Drain the noodles and put them in the fridge along with the lettuce leaves while you grill the chicken.
Wash the carrots and ribbon them with a peeler. Stick them in the fridge with everything else.
Let the grilled chicken rest for five minutes while you mix up the dipping sauce. Combine all the ingredients in a bowl and mix well.
I divide it up among ramekins so each plate can have its own dipping sauce. To serve, put a mound of noodles, carrots and a piece on chicken on the plate. I put the large bowl of lettuce in the middle for everyone to share.
To eat them, pile some chicken, noodles and carrots on an open leaf. You can either spoon the dipping sauce on or dunk them. If you have some cilantro handy that’s a great addition.
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