A delicious Thai inspired dish that is tasty and healthy
Course: Main Course
1red pepper thinly sliced
1cupof shredded carrotssame time and buy them already shredded in the store
2containers of Bibb lettucethese come in a plastic shell to protect the delicate leaves of Boston Bibb Lettuce or Butter Lettuce whole (not bagged)
1cucumberthin sliced into circles
1tbspof rice wine vinegar or white vinegarfor the cucumbers
1large package of ramen noodlesthe kind without the flavor packets which can be found in the Asian sections of the grocery store. If you can't find them you can use 2 of the cheaper ramen packs but discard the flavor packets
2boneless chicken breasts
1can of coconut milkshaken well
1tbsptoasted sesame seedsfor garnish over chicken (optional)
salt and pepper to taste
2-3tbspof coconut oil or vegetable oil
2tbspchopped fresh cilantro
2tbspof creamy peanut butter
1cupof low sodium soy
1bunch of green onions diced
1tsptamarind pasteOptional. You can usually find this in the Asian section of your grocery store.
1/4tspcrushed red pepper flakesoptional
Pre-heat your oven to 350 or your grill to medium heat. Season your chicken with a little bit of salt and pepper to your liking and cook your chicken until the juices run clear either on your grill or in your oven.
While the chicken is cooking, start preparing your vegetables by thinly slicing your red pepper, shredding your carrots and thin slicing your cucumbers.
With your cucumbers, add them to a medium bowl with your vinegar and water and let them start to pickle.
While that is happening, in a small to medium deep pot (large enough to cook your ramen), add your can of coconut milk and enough water to come to the middle of the pot and bring to a boil.
Once that is boiling, add your ramen and cook according to the instructions, usually just a few minutes. Once the ramen is cooked, drain and add to a bowl and add 2-3 tablespoons of coconut oil (or vegetable oil) so the noodles do not stick too much. Put aside.
Now check if your chicken is ready. When done cooking, put it on a plate and cover it with tin foil to rest. While this is happening let's make the sauces.
For the sauce, grab to large ramekins or 2 small bowls and a whisk or fork.
In one bowl, fill it with your peanut butter and 1/4 cup of your soy sauce. carefully mix it together with your fork or whisk. At first it will seem like an impossible task but trust me it will start to come together :) If your peanut sauce looks to thick go ahead and add 1 tsp of soy sauce and 1 tsp of water at a time to thin it to your liking!
Now in the other bowl, add a 1/2 cup of the soy sauce. If you are using the tamarind paste, go ahead and add it here and mix it well into your soy sauce. If you are not using tamarind paste, add some red pepper flakes into your sauce. At this point you can add your diced green onions to the tops of both sauces for decoration and flavor.
Going back to the chicken, place your cooked chicken on a cutting board and thinly slice it and put aside. If you are using sesame seeds, go ahead and add them on top of your chicken.
Going back to the cucumbers, drain them and put aside. On a large platter, add one leaf of Boston or Bibb Lettuce on to the platter for each ingredient you have prepared. Now, place your ingredients (veggies, chicken and ramen) on top of the lettuce leaves like in the picture. Now, add your sauces to the platter as well adding spoons to the bowls so people can add the sauces to the wraps.
For the wraps, carefully take each piece of lettuce off of the heads of lettuce and add to a large plate. This you will serve on the side of your large platter with the chicken and veggies.
Now sprinkle your entire dish with your cilantro
Take one whole piece of the bibb lettuce, add a small bit of chicken and small amounts of all the vegetables and place on top of the lettuce. Drizzle on the sauces (a little goes a long way) and carefully try to roll it and then eat. Keep repeating this until your are full :)