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Chicken Satays:
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Cut chicken into 3/4 inch strips.
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Place in a shallow glass dish.
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Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in a small bowl.
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Add water and mix thoroughly.
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Pour over chicken.
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Toss to coat all of the chicken pieces.
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Cover and marinade in the refrigerator for at least 30 minutes, up to 2 hours, stirring occasionally.
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Soak bamboo skewers 20 minutes in cold water to keep them from burning.
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Drain the chicken and reserve the marinade.
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Weave the chicken strips onto each skewers, alternation with green onion pieces. You may need to use several pieces to cover each skewer.
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Brush chicken and onions with reserved marinade.
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Grill the skewers on an uncovered grill over medium-high heat for 6 to 8 minutes, turning halfway through the grilling.
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Bean Sprouts:
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Heat the oil in a frying pan.
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Add the bean sprouts along with the other ingredients.
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Cook over a medium-high heat until the bean sprouts are tender.
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Chill in the refrigerator until ready to serve.
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Thai Coconut Curry Noodles:
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Place the noodles in hot water, separating with a fork.
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Let the noodles soak until tender or according to the directions on the package.
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Drain and keep warm.
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In a medium saucepan, heat the coconut milk on low heat and slowly stir in the curry paste.
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When it begins to simmer, add in the remaining ingredients.
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Continue to simmer for approximately 2 minutes.
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Stir in the noodles and serve.
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Thai Marinated Cucumbers:
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Combine the vinegar, sugar, water and salt in a small pan.
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Cook over a medium heat, stirring until it boils and the sugar is dissolved.
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Remove from heat and let it cool to room temperature.
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Peel the cucumber and cut lengthwise into quarters and again crosswise into 1/8 inch slices.
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Place in a serving bowl and pour marinade over cucumbers, stirring to blend.
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Cover and refrigerate for up to 2 hours.
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Tamarind Cashew Dipping Sauce Recipe #453585.
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Peanut Sauce Recipe #453586.
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Sweet Chili Dipping Sauce Recipe #453589.
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Putting it All Together:
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Remove the hard stems from the bottom of each leaf of lettuce.
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Wash and dry the leaves and arrange in a group on a larger platter.
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Remove 2 red cabbage leaves, wash and dry and slice in half vertically.
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Arrange on the serving platter and fill with each one of the fillings (chicken, bean sprouts, thai coconut curry noodles and marinated cucumbers).
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Let your friends or family create their own lettuce wraps by choosing a filling or fillings and placing it on a leaf along with a choice of sauce.
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Fold the leaf in half and enjoy!
