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Thai Chicken Lettuce Wraps
These chicken lettuce wraps with quick pickled carrots and puffed rice noodles take inspiration from Thai and Southeast Asian flavors. They’re quick, easy and make a light and fun weeknight dinner!
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- saucepan
- bowl
- skillet
- spatula
- pan
- whisk
📝 Preparation Steps
1
Make the Puffed Rice Noodles
2
Add vegetable oil to a medium heavy bottomed pot with high sides. Keep the pot filled no more than one quarter of the way up. Heat the oil until very hot and almost smoking.
vegetable oil (for frying)¼ cup vegetable oil
3
Drop in a small handful of rice noodles. They should puff up immediately. If they don’t fully submerge, flip them with tongs so they puff on the other side.
4
Remove right away and drain on paper towels. Repeat until you have as much as you’d like.
5
Store in a zip top bag at room temperature for up to one week.
6
Make the Quick Pickled Carrots and Shallots
medium carrots (peeled and julienned)2
7
Add the vinegar, salt and sugar to a small saucepan. Bring to a boil. Remove from the heat.
salt1 teaspoonsalt and freshly cracked black pepper (to taste)sugar1 teaspoonpacked tablespoons brown sugar2
8
Place the carrots and shallots in a bowl or mason jar. Pour the hot vinegar mixture over top. Let them pickle for at least ⏱️ 15 minutes.
medium carrots (peeled and julienned)2
9
For longer storage, cover and refrigerate for up to two weeks. Remove from the brine before serving.
10
Make the Chicken Filling and Assemble
11
Heat the vegetable oil in a large wok or skillet over high heat.
vegetable oil (for frying)¼ cup vegetable oil
12
Add the sliced shallots. Stir until they begin turning golden, about ⏱️ 30 seconds.
13
Add the garlic and Thai chiles. Keep stirring for another 15 to ⏱️ 30 seconds, being careful not to burn them.
garlic (minced)6 cloves
14
Add the ground chicken. Break it into small pieces with a wooden spatula. Season with salt and plenty of black pepper.
salt1 teaspoonsalt and freshly cracked black pepper (to taste)
15
Use the back of the spatula to press the chicken into the pan. This helps it brown and crisp, about ⏱️ 10 minutes.
16
In a separate bowl, whisk together the brown sugar, chicken broth, soy sauce, fish sauce and lime juice until the sugar dissolves.
sugar1 teaspoonpacked tablespoons brown sugar2soy sauce2 tablespoonsfish sauce2 tablespoons
17
Pour the mixture into the pan with the chicken and stir to coat.
18
Cook until the liquid has mostly evaporated, about ⏱️ 5 minutes.
19
Stir in half the scallions. Remove from the heat.
20
Transfer the chicken mixture to a serving bowl. Top with the remaining scallions.
21
Set the bowl on the table along with the pickled carrots and shallots, puffed rice noodles, lettuce leaves, fresh herbs and Sriracha. Let everyone build their own wraps at the table.
medium carrots (peeled and julienned)2Sriracha (as needed)
Nutrition Facts
calories
449 kcal
fat Content
28 g
serving Size
1 serving
fiber Content
4 g
sugar Content
8 g
sodium Content
1988 mg
protein Content
34 g
trans Fat Content
0.2 g
cholesterol Content
147 mg
carbohydrate Content
16 g
saturated Fat Content
6 g
unsaturated Fat Content
20 g
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