Thai Peanut Curry Lettuce Wraps with Rice Noodles

Serves: 4 to 6


  • 2 boneless skinless chicken breasts, cut into tenders
  • 1/2 cup of A Taste of Thai Peanut Satay Sauce
  • 2 cups chopped peanuts
  • 8 ounce package of angel hair rice noodles
  • 2 Red, Yellow or Orange Bell Peppers, chopped
  • 1 English cucumber, chopped
  • 1 cup shredded carrots
  • 2 limes, quartered
  • 1/4 cup fresh basil leaves, chopped
  • 1/2 cup peanut butter
  • 1/2 cup low sodium soy sauce
  • 1/4 cup rice vinegar
  • 2 tablespoons red curry paste
  • 2 tablespoons sesame oil
  • 2 tablespoons water
  • Romaine leaves or any large lettuce leaf for wraps
  • Thai sweet chili sauce, optional for serving to give the dish a sweet kick.


  • Preheat oven to 375 degrees F, coat the chicken tenders with the Taste of Thai Peanut Satay Sauce and roll them in the chopped peanuts. Then, place the chicken into a 9 x 13 greased baking dish. Bake 20-25 min until chicken is fully cooked.
  • While the chicken is baking, chop the bell peppers, cucumber and basil, then wash and dry the lettuce leaves and set aside.
  • Next make the sauce for the rice noodles, in a medium bowl add peanut butter, soy sauce, red curry paste, rice vinegar, sesame oil and water. Whisk all ingredients together until incorporated.
  • Cook rice noodles according to package directions, then rinse and drain well. Add 1/3 of the peanut butter sauce (reserve the remaining sauce for serving), bell peppers, cucumber, carrots, and basil and mix well.
  • Once chicken is cooked, let cool for 5 minutes, then cut into 1/2 inch slices.
  • In small salad bowls, place a few lettuce leaves, then add rice noodle mixture and top with chicken slices. Drizzle with peanut sauce and serve with a slice of lime.

*****Thai sweet chili sauce – optional for serving**********

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