How To Make thai lettuce wraps from the cheesecake factory
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DirectionsRemove the hard stems from the bottom of each leaf of lettuce.Wash and dry the leaves and arrange in a group on a larger platter.Remove 2 red cabbage leaves, wash and dry and slice in half vertically.Arrange on the serving platter and fill with each one of the fillings (chicken, bean sprouts, thai coconut curry noodles and marinated cucumbers).Let your friends or family create their own lettuce wraps by choosing a filling or fillings and placing it on a leaf along with a choice of sauce.Fold the leaf in half and enjoy!
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Thai Chicken SataysIngredients1 lb boneless skinless chicken breast1/4 cup soy sauce2 tablespoons fresh lime juice2 cloves garlic – minced1 teaspoon grated fresh ginger3/4 teaspoon red pepper flakes2 tablespoons water4 green onions – cut into 1? pieces8 Bamboo skewers (10-12 inches)DirectionsCut chicken into 3/4? stripsPlace in a shallow glass dishCombine soy sauce, lime juice, garlic, ginger and red pepper flakes in a small bowl.Add water and mix thoroughly.Pour over chickenToss to coat all of the chicken pieces.Cover and marinade in the refrigerator for at least 30 minutes, up to 2 hours, stirring occasionally.Soak bamboo skewers 20 minutes in cold water to keep them from burning.Drain the chicken and reserve the marinade.Weave the chicken strips onto each skewers, alternation with green onion pieces. You may need to use several pieces to cover each skewer.Brush chicken and onions with reserved marinade.Grill the skewers on an uncovered grill over medium-high heat for 6 to 8 minutes, turning halfway through the grilling.
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Bean SproutsIngredients1½ cups bean sprouts1 tbsp sesame oil1 tbsp soy sauce1 tsp roasted sesame seedsDirectionsHeat the oil in a frying panAdd the bean sprouts along with the other ingredients.Cook over a medium-high heat until the bean sprouts are tenderChill in the refrigerator until ready to serve.
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Thai Coconut Curry NoodlesIngredients12 oz fresh egg noodles1 tbsp minced garlic cloves1 tbsp red curry paste1 cup coconut milk1 cup chicken broth1 tbsp curry powder1 pinch turmeric powder1 tbsp fish sauce1 tbsp lime juiceDirectionsPlace the noodles in hot water, seperating with a fork.Let the noodles soak until tender or according to the directions on the package.Drain and keep warm.In a medium saucepan, heat the coconut milk on low heat and slowly stir in the curry paste.When it begins to simmer, add in the remaining ingredients.Continue to simmer for approximately 2 minutes.Stir in the noodles and serve
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Thai Marinated CucumbersIngredients1/3 cup rice vinegar1/4 cup sugar1/4 cup water1/4 tsp salt1/4 tsp ground black pepper1 large cucumber – seededDirectionsCombine the vinegar, sugar, water and salt in a small pan.Cook over a medium heat, stirring until it boils and the sugar is dissolved.Remove from heat and let it cool to room temperature.Peel the cucumber and cut lengthwise into quarters and again crosswise into 1/8? slices.Place in a serving bowl and pour marinade over cucumbers, stirring to blend.Cover and refrigerate for up to 2 hours.
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Tamarind Cashew Dipping SauceIngredients1/4 cup chopped cashews1 tbsp hoisin sauce2 medium garlic cloved – minced2 green onions – chopped1/2 tsp ground black pepper1/4 tsp cayenne pepper1/4 cup canola oil3 tsp honey6 tbsp rice wine vinegar1/2 tsp tamarind pulp1/2 tsp toasted sesame seedsDirectionsCombine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth.In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp.Heat at medium for 1 minute.Stir until the tamarind pulp is completely dissolved.Add this to the cashew mixture and process until smoothPour into a serving bowl and sprinkle with toasted sesame seeds.Refrigerate for at least 30 minutes
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Peanut SauceIngredients1/4 cup creamy peanut butter2 tbsp water4 tbsp sugar1 tbsp soy sauce1 tsp rice vinegar1 tsp lime juice1/2 tsp chili oilDirectionsCombine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan.Stir mixture over a medium heat until it begins to bubble.Cover the pan and remove from the heat.
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Sweet Chili Dipping SauceIngredients1/4 cup rice wine vinegar2 tbsp fish sauce1/4 cup hot water2 tbsp sugar1 lime – juiced1 tsp garlic – minced1 tsp red chili pasteDirectionsCombine the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and chili paste in a blender.Puree until smooth.Pour into bowls and serve.
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