Best 2 Thai Lettuce Wraps From The Cheesecake Factory Recipes
Calling all Thai food enthusiasts! Get ready to embark on a culinary journey to the vibrant streets of Thailand with our delectable Thai lettuce wraps recipe, inspired by the famous Cheesecake Factory. This dish combines the harmonious balance of sweet, sour, and savory flavors, all wrapped in a crisp and refreshing lettuce leaf.
But that's not all! This recipe article is packed with a variety of tempting Thai-inspired dishes that will tantalize your taste buds. From the classic Pad Thai, bursting with the flavors of tamarind and peanuts, to the aromatic Green Curry, featuring succulent chicken or tofu nestled in a creamy coconut broth, this article has something for every Thai food lover.
Whether you're craving a quick and easy weeknight meal or a show-stopping dish for your next dinner party, our collection of recipes has you covered. So, gather your ingredients, prepare your taste buds, and let's embark on this culinary adventure together!
CHEESECAKE FACTORY THAI LETTUCE WRAPS RECIPE - (3.9/5)
Provided by jenniferj
Number Of Ingredients 71
Steps:
- THAI CHICKEN SATAY: Cut chicken into 3/4″ strips and place in a shallow glass dish. Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in a small bowl. Add water and mix thoroughly. Pour over chicken. Toss to coat all of the chicken pieces. Cover and marinade in the refrigerator for at least 30 minutes, up to 2 hours, stirring occasionally. Soak bamboo skewers 20 minutes in cold water to keep them from burning. Drain the chicken and reserve the marinade. Weave the chicken strips onto each skewers, alternation with green onion pieces. You may need to use several pieces to cover each skewer. Brush chicken and onions with reserved marinade. Grill the skewers on an uncovered grill over medium-high heat for 6 to 8 minutes, turning halfway through the grilling. BEAN SPROUTS: Heat the oil in a frying pan. Add the bean sprouts along with the other ingredients. Cook over a medium-high heat until the bean sprouts are tender. Chill in the refrigerator until ready to serve. THAI COCONUT CURRY NOODLES: Place the noodles in hot water, separating with a fork. Let the noodles soak until tender or according to the directions on the package. Drain and keep warm. In a medium saucepan, heat the coconut milk on low heat and slowly stir in the curry paste. When it begins to simmer, add in the remaining ingredients. Continue to simmer for approximately 2 minutes. Stir in the noodles and serve. THAI MARINATED CUCUMBERS: Combine the vinegar, sugar, water and salt in a small pan. Cook over a medium heat, stirring until it boils and the sugar is dissolved. Remove from heat and let it cool to room temperature. Peel the cucumber and cut lengthwise into quarters and again crosswise into 1/8″ slices. Place in a serving bowl and pour marinade over cucumbers, stirring to blend. Cover and refrigerate for up to 2 hours. TAMARIND CASHEW DIPPING SAUCE: Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth. In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp. Heat at medium for 1 minute. Stir until the tamarind pulp is completely dissolved. Add this to the cashew mixture and process until smooth. Pour into a serving bowl and sprinkle with toasted sesame seeds. Refrigerate for at least 30 minutes. PEANUT SAUCE: Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan. Stir mixture over a medium heat until it begins to bubble. Cover the pan and remove from the heat. SWEET CHILI DIPPING SAUCE: Combine the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and chili paste in a blender. Puree until smooth. Pour into bowls and serve. To put everything together in your lettuce wraps: Remove the hard stems from the bottom of each leaf of lettuce. Wash and dry the leaves and arrange in a group on a larger platter. Remove 2 red cabbage leaves, wash and dry and slice in half vertically. Arrange on the serving platter and fill with each one of the fillings (chicken, bean sprouts, thai coconut curry noodles and marinated cucumbers). Let your friends or family create their own lettuce wraps by choosing a filling or fillings and placing it on a leaf along with a choice of sauce. Fold the leaf in half and enjoy!
CHEESECAKE FACTORY LETTUCE WRAPS
One of the best appetizers you'll ever find. With all of the different ingredients and sauces, these lettuce wraps are perfect for sharing with a group. These make a great dish for bringing to a pot luck. However, since I can walk to a Cheesecake Factory, I think I will get it there. The best top secret restaurant recipes for each item and the sauces are all included but had to be entered separately as Food.com has a 50 ingredient limit. This and others can be found at http://restaurantrecipesbook.com/
Provided by Ambervim
Categories < 60 Mins
Time 1h
Yield 1 Platter
Number Of Ingredients 27
Steps:
- Chicken Satays:.
- Cut chicken into 3/4 inch strips.
- Place in a shallow glass dish.
- Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in a small bowl.
- Add water and mix thoroughly.
- Pour over chicken.
- Toss to coat all of the chicken pieces.
- Cover and marinade in the refrigerator for at least 30 minutes, up to 2 hours, stirring occasionally.
- Soak bamboo skewers 20 minutes in cold water to keep them from burning.
- Drain the chicken and reserve the marinade.
- Weave the chicken strips onto each skewers, alternation with green onion pieces. You may need to use several pieces to cover each skewer.
- Brush chicken and onions with reserved marinade.
- Grill the skewers on an uncovered grill over medium-high heat for 6 to 8 minutes, turning halfway through the grilling.
- Bean Sprouts:.
- Heat the oil in a frying pan.
- Add the bean sprouts along with the other ingredients.
- Cook over a medium-high heat until the bean sprouts are tender.
- Chill in the refrigerator until ready to serve.
- Thai Coconut Curry Noodles:.
- Place the noodles in hot water, separating with a fork.
- Let the noodles soak until tender or according to the directions on the package.
- Drain and keep warm.
- In a medium saucepan, heat the coconut milk on low heat and slowly stir in the curry paste.
- When it begins to simmer, add in the remaining ingredients.
- Continue to simmer for approximately 2 minutes.
- Stir in the noodles and serve.
- Thai Marinated Cucumbers:.
- Combine the vinegar, sugar, water and salt in a small pan.
- Cook over a medium heat, stirring until it boils and the sugar is dissolved.
- Remove from heat and let it cool to room temperature.
- Peel the cucumber and cut lengthwise into quarters and again crosswise into 1/8 inch slices.
- Place in a serving bowl and pour marinade over cucumbers, stirring to blend.
- Cover and refrigerate for up to 2 hours.
- Tamarind Cashew Dipping Sauce Recipe #453585.
- Peanut Sauce Recipe #453586.
- Sweet Chili Dipping Sauce Recipe #453589.
- Putting it All Together:.
- Remove the hard stems from the bottom of each leaf of lettuce.
- Wash and dry the leaves and arrange in a group on a larger platter.
- Remove 2 red cabbage leaves, wash and dry and slice in half vertically.
- Arrange on the serving platter and fill with each one of the fillings (chicken, bean sprouts, thai coconut curry noodles and marinated cucumbers).
- Let your friends or family create their own lettuce wraps by choosing a filling or fillings and placing it on a leaf along with a choice of sauce.
- Fold the leaf in half and enjoy!
Tips:
- Make sure to use fresh and crisp lettuce leaves for the wraps. Avoid any leaves that are wilted or bruised.
- If you don't have ground chicken, you can substitute ground turkey or pork.
- To make the wraps more flavorful, add some chopped fresh herbs, such as cilantro, basil, or mint.
- Serve the wraps with your favorite dipping sauce, such as sweet and sour sauce, hoisin sauce, or a simple soy sauce mixture.
- For a vegetarian version of the wraps, omit the ground chicken and add more vegetables, such as shredded carrots, bell peppers, or cucumbers.
Conclusion:
The Cheesecake Factory's Thai Lettuce Wraps are a delicious and easy-to-make appetizer or light meal. With their crispy lettuce leaves, flavorful ground chicken filling, and tangy dipping sauce, these wraps are sure to be a hit at your next party or gathering. So next time you're looking for a quick and tasty recipe, give these Thai Lettuce Wraps a try!
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