REBEL CHEF THAI LETTUCE WRAPS

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Owner/Copyright: Reckitt Benckiser

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Recipe courtesy of Antoine Sicotte, The Rebel Chef

Servings: 4 servings

Prep Time: 15

Cook Time: 20

INGREDIENTS:

1 pork loin, cut into 1/4-inch slices

4 cups chicken stock

1 package rice vermicelli

1/2 cup crunchy peanut butter

2 tbsp. rice vinegar

1 tbsp. fish sauce

4 tbsp. water

2 tbsp. honey

2 tbsp. FRANK'S® RedHot® Sweet Chili Sauce

1 frisee lettuce, leaves removed, washed, and torn into large pieces (about 1 1/4-inch x 1 1/4-inch each)

a few Thai basil leaves

DIRECTIONS:

Poach sliced pork in chicken broth until cooked through, about 5 minutes. Set aside.

Cook rice vermicelli according to package directions. Set aside.

To make peanut sauce, combine peanut butter, rice vinegar, fish sauce, water, honey, and FRANK'S® RedHot® Sweet Chili Sauce, and mix until smooth. Set aside.

To assemble wraps, take a piece of lettuce and top with a bit of rice vermicelli, a slice of pork, a bit of sauce, and a Thai basil leaf. Roll up to make a wrap, repeat with remaining ingredients, and enjoy.

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