Thai Chicken Lettuce Wraps (Like Cheesecake Factory)

This is truly one of my most favorite meals.   While we still lived in NJ, I was a mystery shopper part time.  I would always grab a Cheesecake Factory shop because it would mean I would get to go there and have this dish.  Here we do not have any Cheesecake Factories, so I have had to adapt and make a home version.  The picture is how they present the dish.  I usually just put the stuff in bowls on the table and let everyone dig in!  This is so light and so good, it will become a staple in your house!  Let's get started!  You will need:


1 head of Boston lettuce

Thai Chicken Satays (recipe below)

Bag of shredded carrot (come on let's reduce the work!)

1 Avocado, seeded, peeled and sliced

Sesame Bean Sprouts (recipe below)

Thai coconut curry noodles (recipe below)

1 Tablespoon roasted peanuts, chopped)

Cashew dipping sauce (recipe below)

Thai peanut sauce (recipe below)

Sweet red chili sauce (recipe below)

Remove the stems from the lettuce, wash the lettuce, put it on a plate and set it aside.  Put carrots in a bowl and right before serving, prepare the avocado and put it bowl.
Thai Chicken Satays
1 package of chicken tenders
1/4 cup of soy sauce
2 Tablespoons fresh lime juice
2 cloves of garlic, minced
1 Tablespoon grated fresh ginger
3/4 teaspoon red pepper flakes
2 Tablespoons water
1/4 cup of chopped chives
1.)  Combine all ingredients in a resealable baggie.  Squish everything around to coat the chicken.  Put in a container and refrigerate for least 30 minutes, up to 4 hours.
2.)  Spray your grill with Pam and heat to medium high.  Grill the chicken for 6 to 8 minutes, basting with the marinade.  Turn the chicken at 4 minutes.
Sesame Bean Sprouts
1 bag of fresh bean sprouts
1 Tablespoon Sesame Oil
1 Tablespoon Soy Sauce
1 teaspoon sesame seeds
1.)  Heat the oil in a fry pan, add all the other ingredients and cook over medium heat until the bean sprouts are tender.  Refrigerate until ready to serve.
Thai Coconut Curry Noodles
12 oz fresh egg noodles
1 tablespoon mince garlic
1 tablespoon red curry paste
1 cup coconut milk
1 cup chicken broth
1 tablespoon curry powder
1 tablespoon fish sauce
1.)  Soak the noodle in warm water until they are tender.  Drain and put aside.
2.)  In a medium saucepan over low heat, heat the coconut milk and add the red curry paste.  When it starts to simmer, add the rest of the ingredients.  Simmer for a few minutes to allow it to reduce.  Add the noodles, and keep it warm until ready to serve.
Cashew Dipping Sauce
1/4 Cup Cashews
1 Tablespoon Hoisin Sauce
2 cloves garlic
2 scallions
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil
3 teaspoons honey
3 tablespoons rice wine vinegar
1/2 teaspoon sesame seeds
1.)  Combine all ingredients(except the sesame seeds) in either a blender or a food processor, processing til smooth.  Sprinkle on the sesame seeds.Refrigerate for at least 30 minutes.

Peanut Dipping Sauce
1/4 cup creamy peanut butter
1/4 cup of hot water
2 tablespoons of sugar
1 tablespoon of soy sauce
Juice of one lime
1 teaspoon of garlic, minced
1.)  In a bowl, melt the peanut butter and the sugar with hot water.  Add in all the other ingredients and stir until smooth.  If it is difficult to get it smooth, add a little more hot water.

Sweet Chili Dipping Sauce
1/4 cup rice wine vinegar
2 tablespoons of fish sauce
1/4 cup hot water
2 tablespoons sugar
Juice of one lime
1 teaspoon garlic
1 teaspoon red chili paste.
1.)  Put all the ingredients in a blender and process until smooth.  Ready to serve.