Thai Larb Lettuce Wraps

One of my favorite Thai resteraunts is on the same block as my house so it’s no coincidence that I cook and eat a lot of Thai food. While I love curries, pad thai, and eggplant tofu, I sometimes want lighter fare.

Larb is usually made from meat, but I subbed Yves brand turkey crumbles. While I usually shy away from meat analogs, I wanted to try this product and it work really nice in their recipe. Feel free to use finely chopped tofu, tempeh or other protein.

this Recipe

Thai Larb Lettuce Wraps

Ingredients:
1 package Yves turkey crumbles (or other crumbled protein, like tempeh)
1 cup white rice, cooked
1/2 white onion, finely minced
1/2 cup shredded carrot
2 jalapenos, minced
2 tbsp. fresh lemongrass  (I use gourmet garden fresh herbs found in the produce section)
1/4 cup fresh mint leaves, chopped
1/4 cup fresh cilantro, chopped

1 head lettuce, like butter or iceburg, leaves seperated

Dressing:
3 limes, juiced
1 large lemon, juiced
2 tbsp. vegetarian fish sauce (I made this recipe)
In a large saute pan, add the onion, pinch of salt, & 1 tbsp. water. Stir and cook until onion is translucent, about 5 minutes. Add the carrots, jalapenos, and “turkey” meat. Cook until slightly browned. Add all of the ingredients except for the dressing and herbs; cook 5 more minutes until heated through. Remove from heat and toss with dressing, cilantro, and mint. Serve in lettuce leaves.

*Inspired from Giada’s Turkey Larb recipe

Enjoy! What is your favorite Thai meal?

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