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Thai Chicken and Peanut Lettuce Cups

Diners can roll the savory filling up in lettuce leaves, Thai style, or simply eat with a knife and fork.
4 lettuce cups

Ingredients

E2 oz of rice stick noodles
E1 tbsp of peanut oil
E1 tbsp of minced ginger
E2 each of garlic cloves, minced
E1 lb of lean ground turkey
E1 each of medium red bell pepper, finely chopped
E1 each of medium carrot, finely chopped
E1/2 each of medium cucumber, finely chopped
E1/3 cup of green onions, thinly sliced
E1/3 cup of lightly salted peanuts, coarsely chopped
E1/4 cup of chopped mint leaves
E1/4 cup of lime juice
E2 tbsp of sugar
E5 tbsp of fish sauce
E12 each of Boston lettuce leaves

Instructions

  1. Bring a pot of water to a boil over high heat. Add the noodles and cook according to package directions; drain, rinse under cold water, and drain again. Coarsely chop noodles into about 1-inch pieces and transfer to a large bowl.
  2. Heat the oil in a large nonstick skillet over medium-high. Add the ginger and garlic; cook, stirring, 30 seconds. Stir in the chicken and cook, breaking into smaller pieces, until starting to brown and cooked through, 6-7 minutes. Transfer the chicken to the bowl with the noodles. Stir in the bell pepper, carrot, cucumber, green onion, peanuts and mint. In a separate bowl, combine the lime juice, sugar and fish sauce; stirring well to dissolve the sugar. Pour lime juice mixture over the chicken mixture and toss well to coat.
  3. Divide the chicken mixture among the 12 lettuce leaves. Serve room temperature.

Estimated Nutritional Information

Calories:
341kcal
Carbohydrates:
29g
Cholesterol:
70mg
Saturated Fat:
2g
Unsaturated Fat:
6g
Fiber:
3g
Protein:
30g
Sodium:
833mg
Sugar:
12g
Added Sugars:
7g