Thai Chicken and Peanut Lettuce Cups

Aug 24, 2010Dinner, Recipes

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


2  ounces rice stick noodles
1  tablespoon peanut oil
1  tablespoon minced ginger
2  garlic cloves, minced
1  pound lean ground chicken
1  medium red bell pepper, finely chopped
1  medium carrot, finely chopped
1/2  medium cucumber, peeled, seeded and
finely chopped
1/3  cup thinly sliced green onion
1/3  lightly salted peanuts, coarsely chopped
1/4  cup chopped mint
1/4  cup lime juice
2  tablespoons sugar
5  teaspoons fish sauce
12  Boston lettuce leaves


  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.

Nutrition Information:

Calories: 366, Protein: 25g, Carbohydrates: 26g, Fiber: 3g, Fat: 18g, Saturated Fat: 4g, Cholesterol: 98 mg,
Sodium: 650mg