CHEESECAKE FACTORY® THAI LETTUCE WRAPS

Here is a super secret version of the popular lettuce wraps served at The Cheesecake Factory.

The Cheesecake Factory® Thai Lettuce Wraps

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Create Your Own Thai Lettuce Rolls! Satay Chicken Strips, Carrots, Bean Sprouts, Coconut Curry Noodles and Lettuce Leaves with Three Delicious Spicy Thai Sauces — Peanut, Sweet Red Chili and Tamarind-Cashew

6-8 BUTTER HEAD LETTUCE LEAVES

2 RED CABBAGE LEAVES-cut in half vertically

THAI SATAY CHICKEN-Recipe Follows

JULIENED CARROTS

BEAN SPROUTS -Recipe Follows

or

FRESH BEAN SPROUTS

THAI COCOUT CURRY NOODLES-Recipe Follows

THAI MARINADED CUCUMBERS-Recipe Follows

1 TABLESPOON ROASTED PEANUTS-CHOPPED

Thai Satay Chicken

1 pound boneless skinless chicken breasts

1/4 cup soy sauce

2 tablespoons fresh lime juice

2 cloves garlic, minced

1 teaspoon grated fresh ginger

3/4 teaspoon red pepper flakes

2 tablespoons water
4 green onions with tops, cut into 1-inch pieces

Cut chicken crosswise into 3/4-inch-wide strips; place in shallow glass dish.

Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in small bowl. Add water to remaining mixture. Pour over chicken; toss to coat well. Cover; marinate in refrigerator at least 30 minutes or up to 2 hours, stirring mixture occasionally.

Soak 8 (10- to 12-inch) bamboo skewers 20 minutes in cold water to prevent them from burning; drain. Prepare grill for direct cooking.
Drain chicken; reserve marinade. Weave 3 to 4 chicken strips accordion-style onto each skewer, alternating with green onion pieces. Brush chicken and onions with reserved marinade. Discard remaining marinade.

Place skewers on grid. Grill skewers on uncovered grill over medium-hot coals 6 to 8 minutes or until chicken is no longer pink, turning halfway through grilling time. Serve with warm peanut sauce for dipping.

Bean Sprouts

1 ½ cups bean sprouts

1 tbsp sesame oil

1 tbsp soy sauce

1 tsp roasted sesame seeds

Heat oil in frying pan. Add bean sprouts and remaining ingredients into pan. Cook till bean sprouts are tender. Set aside and chill in refrigerator.

Thai Coconut Curry Noodles
12 ounces fresh egg noodles, flat

1 tablespoon minced garlic cloves

1 tablespoon red curry paste

1 cup low-fat coconut milk

1 cup chicken stock

1 tablespoon curry powder

1 pinch turmeric powder

1 tablespoon fish sauce

1 tablespoon lime juice or lemon juice

Separate noodles in hot water, as per instructions on the packet. Drain & keep warm. In a medium saucepan, heat the coconut mild on low heat and slowly stir in the curry paste. When it begins to simmer, add in the remaining ingredients. Heat and stir approximately 2 minutes to heat through. Stir in the noodles and serve.

Thai marinated cucumbers

1/3 cup rice vinegar

1/4 cup sugar

1/4 cup water

1/4 teaspoon salt

1/4 teaspoon course ground black pepper

1 large cucumber seeded

In a small pan, combine vinegar, sugar, water and salt; cook over medium heat, stirring, until liquid boils and sugar is dissolved. Remove from heat and let cool to room temperature. Peel or score cucumber, if desired and cut lengthwise into quarters; then cut quarters crosswise into 1/8-inch-thick slices. Place in a serving bowl, pour marinade over cucumbers; stir to blend. If made ahead, cover and refrigerate for up to 2 hours.

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Tamarind-Cashew Dipping Sauce

1/4 cup chopped cashews

2/3 cup chopped fresh cilantro

2 cloves garlic, quartered

2 green onions, chopped

1 tablespoon sugar

1 teaspoon black pepper

1 teaspoon cumin

1/2 cup honey

4 teaspoon white vinegar

1 teaspoon balsamic vinegar

1/2 teaspoo tamarind pulp*

Pinch ground saffron

1/4 cup olive oil

Combine first 7 ingredients in food processor. Blend with short bursts until the mixture is well blended, and the cashews and garlic have been chopped into pieces about half the size of a grain of rice. Combine the honey, vinegars, tamarind, and saffron in a small bowl. Heat the mixture for about 1 minute in microwave then stir until tamarind pulp dissolves completely.
Pour mixture into blender or food processor and mix with cashew mixture (about 20 seconds).
Pour sauce into bowl, add the oil and stir by hand. Cover and refrigerate at least 30 minutes.

Peanut Sauce

1/4 Cup creamy peanut butter

2 Tablespoons water

4 Teaspoons sugar

1 Tablespoon soy sauce

1 Teaspoon rice vinegar

1 Teaspoon lime juice

1/2 Teaspoon chili oil

Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan over medium heat. Heat just until mixture begins to bubble, then cover the pan and remove it from the heat.

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Sweet Chili Dipping Sauce:

1/4 cup rice wine vinegar

2 tablespoons fish sauce

1/4 cup hot water

2 tablespoons sugar

1 lime, juiced

1 teaspoon minced garlic

1 teaspoon red chili paste

In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined. Pour into a small bowl and serve with the summer rolls. Yield: 1 cup

Thai Sweet Red Chili Sauce:

3 tablespoons hot ground chili paste

2 teaspoons minced garlic

1/2 cup rice wine vinegar

2/3 cup water

2/3 cup sugar

1 teaspoon salt

4 teaspoons cornstarch

4 tablespoons chopped cilantro

Combine everything, except cilantro, in a small sauce pan and mix. Once blended, bring to a boil, reduce heat and simmer about 5 minutes. Remove from heat and stir in cliantro
ASSEMBLY
Remove the stem at the bottom of the head of lettuce and separate the leaves into "lettuce cup. Wash and dry leaves. Arrange lettuce on a large serving plate.
Remove 2 red cabbage leaves, wash and dry and slice in half vertically to make the cabbage "boats" for serving fillings. Arrange cabbage leave halfs on serving plate and fill each one with one of the fillings. Carrots, bean sprouts, cucumbers, and cocounut curry noodles.
Places satay chicken strips on serving plate and sprinkle with chopped roasted peanuts.
Assemble lettuce wraps by spooning fillings into a lettuce cup, adding special sauce over the top, folding as you would a taco.
Serve with dipping sauces.

*Tamarind pulp, which is sour tasting, is available at Asian markets. To use it, soak the pulp in hot water to cover, remove the seeds with your fingers and discard them, then use the pulp.