Ingredients
Chile Peanut (or Almond) Noodles
3 ounces dried bean thread noodles
1/2 cup unsweetened peanut butter (OR use either almond butter, sunflower butter or tahini)
1-2 tablespoons brown rice syrup (or maple)
1 1/2 tablespoons lime juice
1 tablespoon shoyu or tamari (I use coconut aminos)
2 teaspoons chile sauce
2 garlic cloves, finely chopped
Lettuce Wraps
1/2 cup cilantro, chopped
1/2 cup dehydrated coconut flakes
1/2 cup toasted peanuts (or other nuts if not eating peanuts), roughly chopped
1/2 medium red onion, finely chopped
4 limes, quartered
1 head butter lettuce, such as Boston
Hoisin sauce
Instructions
For the chile peanut noodles, soften noodles in medium pot of hot water until 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, lime juice, shoyu or tamari, chile sauce, garlic, and 1/3 cup warm water until combined thoroughly. Toss noodles with 1/2 cup of the chile dressing. Reserve remaining dressing, and set noodles and dressing aside.
For the lettuce wraps, arrange cilantro, coconut, peanuts, onions, limes, lettuce, hoisin sauce, chile noodles, and reserved chile dressing in separate bowls. Let guests create their own lettuce wraps by topping lettuce leaves with any or all of the items as they like.
