Happy Wednesday everyone!

Today I’m thrilled to have Heather from Sunday Morning Banana Pancakes here sharing one of her beautiful creations. Heather is a true inspiration to vegans, food lovers, and photographers. Her story of regaining health through transitioning to a plant-based diet is empowering, even her simplest recipes are so creative and delicious (I’ll let them speak for themselves), and Heather’s photography is stunning. I mean, this girl takes some of my favorite food pictures. Ever. Sunday Morning Banana Pancakes is a blog that celebrates life and the art of living well through these things and more. Keep up with her beautiful work through Facebook, Instagram, and Pinterest.

Please welcome Heather. 

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I am so honored to be invited to the Sweet Life today while Miss Sarah takes some well deserved time to spend with too cute for words little Nash. Sarah is absolutely amazing; if anyone deserves the title of super Mom she sure does! Raising a toddler with a newborn and being able to not only function but continue to create beautiful recipes and photos is beyond incredible to me. I am so happy to be able to lend a hand and share a quick, easy and healthy recipe with you today at the Sweet Life.

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When life gets crazy {which I am sure all of us can find ourselves in midst of craziness once in a while} I love having a go to dinner that doesn’t require a whole lot of thought. I am willing to bet most of you have these ingredients or a variation of  in your fridge at this very moment. Soba or Udon noodles can easily be swapped for the rice noodles, bean sprouts for any sprout you have on hand – jicama would make a great sub in for the cucumbers, romaine or iceberg for the butter leaf and so on, you get my point- most fresh veggies will work, this just so happens to be my favorite combination.

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Rice noodles cook up in a flash and the coconut curry tofu can easily be baked in the oven versus pan frying. I absolutely love making a double batch to have throughout the week for quick and easy lunches. 
 
My first lettuce wrap experience was the Thai chicken lettuce wraps from the Cheesecake Factory, if you haven’t guessed yet this is my version. Some nights, to get dinner on the table even quicker I sub in Gardein’s Chickn’ Teryiaki strips for the tofu which is super good too.
 
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This recipe is one that is totally up for your own interpretation- use what you love and have on hand; the results I am sure will be amazing!
 
Thank you for having me Sarah!
 
 
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Thai Lettuce Wraps
serves 4
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Lettuce Wraps
  1. (1) 14oz can coconut milk (lite or full fat), divided
  2. 1/2 can water (7oz)
  3. 4oz Red Rice Noodles
  4. 1 tsp red curry paste
  5. 8oz sprouted extra firm tofu - sliced into matchsticks
  6. curry powder & salt to taste
  7. 1/2" piece of ginger- finely grated
  8. 2 cups bean sprouts
  9. healthy drizzle of sesame oil
  10. 2 medium carrots, peeled into ribbons
  11. 1 medium cucumber sliced into matchsticks
  12. 1 tsp sugar (I used monk sugar)
  13. 2 tbsp rice vinegar
  14. 2 tbsp soy sauce/tamari
  15. 16 butter lettuce leaves
Peanut Sauce
  1. 2tbsp PB2 + water as directed or peanut butter
  2. splash of soy sauce
  3. drizzle of honey or agave
Instructions
  1. Place 3/4 of the coconut milk , red curry paste and a water into a sauce pan, bring to a boil. Place the rice noodles into the boiling coconut milk, cover & remove from heat.
  2. In a small bowl mix remainder of coconut milk with salt , ginger & curry powder, toss the tofu sticks into the bowl until coated well allow to sit for about 5 minutes while you prep the veggies saute the bean sprouts.
  3. Thinly slice the carrots into ribbons add to serving platter. Cut your cucumbers into matchsticks and place in the bowl with the rice vinegar, soy sauce & sugar- allow to marinate.
  4. In a medium saute pan over medium heat add bean sprouts and sesame oil and saute for 4-6 minutes. Remove from pan onto your serving platter.
  5. Over medium/high heat add tofu and all the liquid to the saute pan you cooked the bean sprouts in- cook until golden brown on all sides {alternatively you can place in a baking dish and bake in a 425* preheated oven for 10-15 minutes}. Add tofu to the platter with bean sprouts & carrots.
  6. Transfer the rice noodles to the serving platter (leaving the liquid behind) along with the cucumber- transfer the cucumber marinade to a small dipping bowl.
  7. In a small bowl combine the peanut sauce ingredients, whisk until smooth & creamy.
  8. Serve platter with lettuce leaves- build, wrap & enjoy!
My Darling Vegan http://mydarlingvegan.com/
 
heatherHeather is the creator, recipe developer & photographer behind the blog Sunday Morning Banana Pancakes. She has a passion for sharing with the world how tasty and amazing vegan food can be through beautiful photos with an emphasis on supporting & highlighting local farms & produce. Follow her on PinterestInstagramTwitter or Facebook!