So we made these for St. Patrick's Day instead of the other stuff, because of time. We also made Rainbow Jello. It was really a fun night. My kids loved eating their green tacos. I love Cheesecake Factory not for their cheesecake, but for their Thai Lettuce Wraps. So good. Anyway I posted what I was making on Facebook and had a few people want the recipe, so here it is (also I found it somewhere on the internet, but can't remember where):
The Cheesecake Factory® Thai Lettuce Wraps
6-8 BUTTER HEAD LETTUCE LEAVES
THAI SATAY CHICKEN-Recipe Follows
JULIENNED CARROTS
FRESH BEAN SPROUTS
THAI NOODLES
THAI MARINADED CUCUMBERS-Recipe Follows
1 TABLESPOON ROASTED PEANUTS-CHOPPED
Sauces-Recipes Follow
Thai Satay Chicken (I double it except for the chicken, to cover it better)
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
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.
Drain chicken; Grill, turning halfway through grilling time. Serve with warm peanut sauce for dipping.
Thai marinated cucumbers
(we ran out of rice vinegar and just used white vinegar and it tasted the same)
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, pepper; cook over medium heat, stirring, until liquid boils and sugar is dissolved. Remove from heat and let cool to room temperature. Peel cucumber, chop up. 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, Green Sauce I call it(We did have cashews and used almonds this time and it worked just fine, Also we didn’t have tamarind pulp or saffron so we left it out)
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 teaspoon 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:
(we didn’t make this one today because of time, but it is good)
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.
We have never made this next one, because of time:
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 cilantro
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.
Assemble lettuce wraps by spooning fillings into a lettuce cup.
We do it like this: Chicken strip, Peanut Sauce, Green Cilantro Sauce, Carrots, bean sprouts, cucumbers, noodles, Red Sauce, and then crushed peanuts. Folding as you would a taco.
So good and so worth the effort. When we make it, we make enough for two dinners. We also freeze the sauce leftovers. It seems like a lot of ingredients, but they last forever. Today I just bought lettuce, green onion, and fresh cilantro.