How has 2018 been treating you so far? Did you make any resolutions, and if so, how are they going? Like a lot of people, Aaron and I have been making an effort to eat more salads and fresh vegetables—not the easiest feat when it’s snowy outside and those big bowls of pasta are calling our names. Aside from our weekly bakery splurge (hey, you gotta live a little!), we’ve been making good on this most meals, which I think has a little something to do with one of my salad tricks: add noodles to your greens! These Vegetable Pad Thai Lettuce Wraps have been a weekly staple for us because a) they have noodles!, b) they have this perfectly salty-sweet 3 ingredient sauce that I want to put on everything, and c) they come together in under 30 minutes.
The thing I love about these lettuce wraps, in addition to everything I just noted, is that you can eat a lot of them without feeling too full or low energy afterwards. (That’s never the case for me when I get Thai take-out.) We like to pile our wraps high with rice noodles, warm Pad Thai filling, crumbled tempeh, crushed peanuts, chopped cilantro, a squeeze of fresh lime, and sriracha for heat. Eating them is messy to be sure, but it’s nothing a few extra napkins can’t fix.
- 1½ tablespoons low sodium soy sauce
- 1½ tablespoons sweet chili sauce
- 2 teaspoons rice wine vinegar
- 2 tablespoons toasted sesame oil
- one 8-ounce package organic tempeh, crumbled
- 1 small head broccoli (florets only), chopped small
- 1 cup bean sprouts
- 3 scallions, divided and sliced
- 2 medium cloves garlic, minced
- 1 head of bibb or butter lettuce
- 4 ounces rice noodles, cooked and salted
- ½ cup lightly salted roasted peanuts, crushed
- 1 small bunch fresh cilantro, chopped
- lime wedges & sriracha, for serving
- Make the sauce: Add all of the ingredients to a small bowl and stir to combine. Set aside.
- Cook the filling: Heat a large skillet over medium heat. Add the sesame oil and then the tempeh to the skillet and cook until golden, about 3-5 minutes. Add the broccoli and cook until tender but crisp, about 3 minutes. Add the bean sprouts, 2 of the sliced scallions, and garlic. Cook for 2 minutes, stirring every 30 seconds. Add the sauce and stir to evenly coat. Season with sea salt to taste. Remove the pan from the heat.
- Assemble the wraps: Layer the lettuce leaves with the rice noodles, tempeh filling, peanuts, cilantro, remaining scallion, and a squeeze of fresh lime juice. Drizzle with sriracha.
Peanut oil is also delicious in place of the toasted sesame oil
I used thin rice noodles (my favorite!), but feel free to use thicker Pad Thai-style rice noodles if you prefer them.