I ended up browsing the Thai/Chinese section of my local natural foods store tonight and found some helpful aids to make the process a little easier. I know a lot of you out there hate this term, but I guess you could call this "semi-homemade" Thai lettuce wraps. It turned out so good, I wish I had more leftover chicken! (I might have to roast a chicken every weekend just to have this.) It was quite the feast to behold, as well:
Here's how I made my version of
Thai Lettuce Wraps
1 head Boston lettuce
3-4 carrots, julienned
1 cucumber, seeded and cut into 1/2" pieces
1/3 c. rice wine vinegar
1/4 c. white sugar
1/4 c. water
1 can bean sprouts
1 Tbsp. peanut oil
1 1/2 c. shredded roast chicken
1 Tbsp. olive oil
1" piece ginger root, minced
1 1/2 Tbsp. chili garlic paste
1/4 c. soy sauce
1 pkg. instant Thai rice noodle soup (I used ginger flavor)
For dipping (I used bottled versions of these sauces):
Dumpling dipping sauce
Sweet chili garlic sauce
Carefully peel leaves off lettuce, keeping as many whole leaves intact as possible. Wash and dry leaves, set aside.
In a microwave safe bowl, combine rice wine vinegar, sugar and water. Microwave on high for 2 minutes until sugar dissolves. Put vinegar mixture in freezer for 15-20 minutes to cool. Then put cucumber pieces into mixture and let marinate in refrigerator until ready to serve.
Heat olive oil in skillet over medium heat. Add ginger and saute 1-2 minutes. Add chili garlic paste, soy sauce and chicken.
In a saute pan, heat peanut oil over low heat. Add bean sprouts.
Cook both chicken and bean sprouts until heated through.
Meanwhile, cook Thai rice noodle soup as directed on package. Drain when done cooking
Assemble lettuce, carrots, cucumbers (drained from the marinade), bean sprouts and rice noodles on a large platter.
Put chicken and dipping sauces in separate bowls.
To eat, add chicken, cucumber, carrots and bean sprouts to lettuce leaf (like a taco). Dip in desired sauce(s) and enjoy!