Recipes

Ingredient note: While bean thread packages often come in 3.75 oz sizes, you won't use a whole package for this recipe. Soften noodles in medium pot of hot water under tender, about 15 minutes. Bring noodles to a boil and cook 1 minute then drain and set aside. Using a food processor, mix together the peanut butter, brown rice syrup, garlic, shoyu or tamari, lime juice, chili sauce and the 1/3 cup warm water until combined thoroughly. Dress the noodles with 1/2 cup of the sauce. Arrange all of the lettuce wrap fillings from coconut to noodles in individual serving dishes or on a large platter. Let guests create their own lettuce wraps by rolling up lettuce to eat like a taco or burrito. Serve with extra hoisin and peanut sauces for dressing. Chili Peanut Noodles:: 3 ounces bean thread noodles 1/2 cup peanut butter, unsweetened 3 tablespoons brown rice syrup 2 garlic cloves, minced or pressed 1 tablespoons shoyu or tamari 1 1/2 tablespoons lime juice 2 teaspoon chili sauce 1/3 cup warm water Lettuce Wraps 1/2 cup dehydrated coconut flakes 1/2 cup cilantro, rinsed, dried and chopped 1/2 medium red onion, minced 1/2 cup toasted peanuts, roughly chopped 4 limes, quartered Chili noodles 1 head butter lettuce, such as Boston, rinsed, dried and leaves separated Hoisin sauce, on the side Chili peanut sauce, on the side (leftover from above)