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Tuesday, October 11th, 2011

Thai Lettuce Wraps

Tuesday, October 11th, 2011

 

My mom is from Thailand, so that makes me 1/2 Thai. It also makes me a lover of Thai food, and who doesn’t love Thai?! It’s so yummy!!

This is a healthy noodle dish that can be served either hot or cold but traditionally it is served at room temperature. It’s one of my favorites and my mom makes it almost every time I come home. It’s delicious and surprisingly easy to make!

 

 Thai Lettuce Wraps

You’ll need:

  • 4 bunches of transparent noodles
  • 2 cups Veggie broth
  • 1 tsp toasted sesame oil
  • juice of 2-3 limes
  • 1 tsp salt
  • 1/2 -1 jalapeno, chopped fine (amount will depend on how hot you like it!!)
  • 1/2 cup cilantro, roughly chopped
  • 4 green onions, chopped
  • 2 stalks celery sliced thin
  • 1/2 red bell pepper diced
  • 1/2 cup carrots, sliced into matchsticks (you can find pre-cut or shredded carrots at most grocery stores
  • 1/2 cup shitake mushrooms
  • 1/2 cup green cabbage, sliced into thin strips
  • 4-6 whole cabbage leaves for wrapping


 

First, bring your broth to a boil and blanch the chopped veggies by adding them to the boiling water and then removing them quickly with a slotted spoon. This will soften the veggies but they’ll still maintain a really nice crunch.

Next, boil your noodles in the remaining broth until they become clear or transparent.

Toss all ingredients with with oil, lime juice, and salt (you can also add a little extra broth if you need to). Garnish with green onions and cilantro and eat as is or wrapped in a half or whole cabbage leaf.

 

 

This was good, really good! The spicy, sour, salty taste was a nice change for my taste buds too! Cooking ethnic foods can be intimidating but this recipe should be anything but.  The hardest part is chopping all those veggies but I promise all the hard work will be worth it!! Thanks to my lovely mom for passing this recipe on to me!

Thai Lettuce Wraps
 
Prep time

Cook time

Total time

 

Author:
Serves: 4-6

Ingredients
  • 4 bunches of transparent noodles
  • 2 cups Veggie broth
  • 1 tsp toasted sesame oil
  • juice of 2-3 limes
  • 1 tsp salt
  • ½ -1 jalapeno, chopped fine (amount will depend on how hot you like it!!)
  • ½ cup cilantro, roughly chopped
  • 4 green onions, chopped
  • 2 stalks celery sliced thin
  • ½ red bell pepper diced
  • ½ cup carrots, sliced into matchsticks (you can find pre-cut or shredded carrots at most grocery stores
  • ½ cup shitake mushrooms
  • ½ cup green cabbage, sliced into thin strips
  • 4-6 whole cabbage leaves for wrapping

Instructions
  1. First, bring your broth to a boil and blanch the chopped veggies by adding them to the boiling water and then removing them quickly with a slotted spoon. This will soften the veggies but they’ll still maintain a really nice crunch.
  2. Next, boil your noodles in the remaining broth until they become clear or transparent.
  3. Toss all ingredients with with oil, lime juice, and salt (you can also add a little extra broth if you need to). Garnish with green onions and cilantro and eat as is or wrapped in a half or whole cabbage leaf.

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5 Responses to “Thai Lettuce Wraps”

  1. Anonymous October 13, 2011 at 1:05 am #

    That looks delicious! I’ve been craving Thai food like crazy! Thank you!<3

  2. Anonymous October 13, 2011 at 3:17 pm #

    Your welcome Marlena!

  3. Penny October 14, 2011 at 10:53 am #

    Cabbage leave bowl – great idea! I love this salad but hubby wanted meat so I topped it with some shrimps and he’s happy.

  4. Nicole May 9, 2012 at 7:24 pm #

    When blanching the vegetables, do you include the jalapenos or no? I feel like it might be a little hard to get the pieces back out…

    • Linda May 14, 2012 at 1:15 pm #

      no, I did not include the jalapenos 🙂