It was my birthday the other day and I can already see the signs of getting older :D The plan for today was to use my free afternoon and make this finger licking Thai Lettuce Wraps, I had all the ingredients and I could start cooking and styling the scene yay! But wait, I’m missing the peanuts!! So I went out again to the nearest store to buy them and rushed home, hungry and impatient to see the final result. Here I am, back in my kitchen again, finally cooking, it’s all good, I’m arranging the lettuce leaves, dividing the pork and veggies between the leaves…taking photos, styling and rearranging a bit, taking more photos, cleaning up the mess ( and trust me this was messy! ) when I notice the bag of peanuts sitting on the kitchen counter, laughing at my face -_-
I am sure this happens to all of you, right? Tell me it’s not just me :)
Ingredients – 2 people
300g minced pork
100g carrot noodles/ribbons
200g courgette noodles
1 garlic clove
4cm fresh ginger grated
2 little gem lettuces
1 red chili
Thai micro herbs or coriander (optional)
1tbsp fish sauce
1tsp honey or sugar
To make the sauce; mix the tamari, fish sauce, honey and the juice of one lime in a small bowl
Peel and grate the ginger and a clove of garlic. Heat 2tbsp of vegetable oil in a non-stick pan or a wok on a medium-high heat, add the ginger and garlic for 30sec, than add the pork mince, stir-fry for about 10min, add a little bit more than half of the sauce and cook for 1 more minute.
I used store bought carrot and courgette noodles, but you can make your own using the spiralizer or a peeler to make ribbons. You can stir-fry the veggies with some mint for a minute just to warm through or you can serve it raw on top of the lettuce leaves.
Separate the lettuce leaves and arrange on plates or a big board perfect for sharing, using a spoon divide the carrot and courgette noodles between the leaves, top it off with crispy pork, chilli, herbs of your choice and chopped PEANUTS ( please don’t forget peanuts like I did haha) Serve with lime wedges on side and the remaining sauce. Eat immediately if your veggies and pork was still warm when plated or serve cold as a starter perfect for sharing, pork will not be tender as it was when warm but it will still be delicious!