Thai Lettuce Wraps

brought by Jamie Cook

Peanut Sauce:

1 1/2 Tb sugar (increase to 2 Tb if using natural peanut butter)

1 Tb minced peeled fresh ginger

3 Tb fresh lime juice

1 Tb soy sauce

1/4 tsp salt

1/4 tsp ground red pepper

1 clove garlic, crushed

1/4 cup creamy peanut butter

2 Tb water

Puree in blender or food processor until smooth.

Next grill up a few chicken breasts. Cook them in a pan on the stove for about 4 minutes per side until no longer pink in the middle. Then slice the chicken diagonally into thin strips. Then add some nectar of the gods (aka peanut sauce) to the chicken until it is thoroughly coated. 

Cook up some chow mein noodles. (Russo's, sells pre-cooked lo mein noodles for a dollar a bag.) You could definitely use angel hair pasta if you can't find asian noodles. Add a tablespoon or two of peanut sauce to cooked noodles and stir.  

Wash and dry Boston lettuce leaves. 

Arrange condiments on a platter.  Fill lettuce wraps with thinly sliced bell pepper strips, fresh cilantro, bean sprouts, thinly sliced cucumber, chopped peanuts, red cabbage, noodles, chicken, and peanut sauce.