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REBEL CHEF THAI LETTUCE WRAPS Recipe courtesy of Antoine Sicotte; The Rebel Chef REBEL CHEF THAI LETTUCE WRAPS Makes: 4.00 servings 1 pork loin, cut into 1/4-inch slices 4 cups chicken stock 1 package rice vermicelli 1/2 cup chunky 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) 1 a few Thai basil leaves
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REBEL CHEF THAI LETTUCE WRAPS

Recipe courtesy of Antoine Sicotte; The Rebel Chef

Makes: 4 servings
Prep Time: 15 min
Cook Time: 20 min
User Rating:

Ingredients

  • 1 pork loin, cut into 1/4-inch slices
  • 4 cups chicken stock
  • 1 package rice vermicelli
  • 1/2 cup chunky 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)
  • 1 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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REBEL CHEF THAI LETTUCE WRAPS

Net Wt.: ????

Nutrition Facts
Serving Size: ??? Makes:
Amount Per Serving % DV*
* Percent Daily Values (DV) are based on 2,000 calorie diet.
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