Vegan Lettuce Wraps with Noodles and Spicy Thai Peanut Dipping Sauce
Crunchy, fresh, raw vegetable and rice noodle wrap drizzled with the most addictive spicy Thai peanut dipping sauce. This is a perfect, fresh and nourishing summer appetizer or meal that everyone loves!
Servings 4 servings
- 2-4 servings vermicelli or soba noodles, cooked
Lettuce Wrap Filling
- 1 red pepper, cut into thin strips
- 1-2 carrots, julienne or cut into thin strips
- 1-3 Persian cucumbers, cut into strips
- 1 avocado, cut into long slices
- 2-4 green onions, cut lengthwise (green part)
- ¼ head purple cabbage, shredded
- 1 cup bean sprouts or microgreens
- ¼ cup cilantro, Thai basil and/or mint, chopped
- 1 head lettuce for wraps or cups
Spicy Thai Peanut Sauce
- ⅓ cup peanut butter, runny
- 3-4 tbsp tamari or soy sauce
- 2 tsp maple syrup
- 1 tsp sesame oil (skip if oil free)
- 2 tbsp lime juice
- 1 medium clove garlic, minced
- ½ - 1" piece fresh ginger, grated
- 2+ tbsp sriracha sauce
- 1 tbsp water (for thinning)
- ½ cup peanuts, chopped
- 1 pinch hot pepper flakes
Vegetable and Noodle Prep
Cook noodles as per package directions and set aside.
Cut and slice all vegetables - julienne or slice into sticks.
Chop fresh mint, cilantro, and/or basil.
Place small piles of the vegetables, noodles, and fresh herbs across the grain of a sturdy collard green (or similar - butter lettuce, romaine, leafy green).
Gently roll the lettuce around the vegetables and noodles tucking the sides in as you roll (like a burrito).
Cut the roll in half.
Or place noodles and vegetables in large lettuce cup.
Drizzle with peanut sauce and garnish with added chopped peanuts and hot pepper flakes as desired.
Spicy Thai Peanut Dipping Sauce
Place all ingredients (except water) for the peanut sauce in a blender and mix until smooth. Or just whisk together in a bowl.
Ginger (sub ¼ - ½ tsp ground ginger if no fresh). But fresh is best if available!!
Taste and adjust ingredients as per personal taste.
Add water 1 teaspoon at a time to thin if needed for drizzling instead of dipping.
These lettuce wraps are very versatile - use a variety of crunchy, colorful vegetables. As well use any rice, vermicelli or soba noodles.
For a wrap, choose a large, flat collard or romaine type leaf without tears and holes for the best results. If making a lettuce cup, choose a head of butter lettuce or iceberg type lettuce with a large, fresh leaf.
If you don't have a large leafy green, serve this meal as a Buddha bowl over noodle or rice and drizzle the peanut satay sauce over top. Super easy and delicious!!!
Optional Filling: Leftover tofu slabs in the fridge? Cut them into strips and add to the filling for extra texture, protein, and yummy flavor.
Meal Prep / Make Ahead: The peanut sauce will store in the refrigerator for a week with no loss of flavour or texture*. Cut the vegetables and prepare the noodles (rice) and store in separate containers for quick lunches or dinners throughout the week. The avocado is best if sliced right before serving.
*Stir in a teaspoon or two of water to thin the sauce if necessary.