Thai Lettuce Wraps with Peanut Ginger-Garlic Sauce

A crisp, colorful, and refreshing meal on a warm summer day.

Prep time: 20 minutes
Cook time: 5 minutes
Servings: 6-8

Kitchen equipment you’ll need: food processor or high-speed blender

Ingredients:

• 1 pkg. rice noodles

• 1-2 heads romaine lettuce, washed

• 2 red bell peppers, thinly sliced

• 1 cucumber, thinly sliced

• 1 jicama, peeled and thinly sliced

• 3-5 carrots, shredded

• ½ cup unsweetened coconut flakes, for sprinkling on top

• ½ cup crushed peanuts, for sprinkling on top

• optional: coconut aminos or tamari sauce

Peanut sauce ingredients:

• ½ cup peanut butter

• 1 tbsp fresh ginger, roughly chopped

• 2-3 cloves garlic, roughly chopped

• 2 tbsp lime juice

• 2 tbsp honey

• 1 tsp coconut aminos or tamari

• ½ cup water or coconut water

• optional: ¼-½ jalapeno

Directions:

Prepare the rice noodles according to package directions.

Chop off the bottom of the romaine, then separate individual lettuce leaves and lay out on a plate.

Prepare bell pepper, cucumber, jicama, carrots, coconut, and peanuts (use a food processor attachment or a grater for the carrots). Serve each item in its own bowl for self-serve wraps.

For the sauce, combine all ingredients in a food processor or blender and puree until smooth. Add more water if needed to reach desired consistency.

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Make it camp-friendly:

Chop the veggies and prepare the sauce at home, then cook rice noodles and assemble wraps at your campsite.