How to make it

  • Place oil in a wok or large frying pan over medium-high heat. Add garlic, galangal (or ginger), chilli, and shallots. Stir-fry one minute, or until fragrant.
  • Add a Tbsp. water whenever the wok/pan gets too dry instead of more oil.
  • Add tofu or meat, carrot, shiitake mushrooms, cabbage, and spring onions.
  • As you stir-fry, add the lime juice, soy sauce, fish sauce, and oyster sauce. Stir-fry about 1 minute.
  • Push ingredients to the side of the wok or pan, and crack in the egg. Stir-fry the egg quickly, breaking the yolk. Mix well. Add the bean sprouts and stir-fry briefly . Remove from heat.
  • Cut off the stem part of the iceburg lettuce so it's easier to separate the leaves.
  • Now place the lettuce, the sir-fried filling, and the toppings on your table, allowing family or guests to make their own wraps..
  • Top with a sprinkling of fresh basil and peanuts. Then wrap it up and eat.
  • (For those who like it extra spicy, Thai chilli sauce can be added as another topping.)

Reviews & Comments 3

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    " It was excellent "
    mommyluvs2cook ate it and said...
    Not a tofu fan here so I used chicken. We loved these and devoured them!!! Forgot to add the peanuts even though I had them :( also made a few changes that I posted here in the IMI ----------> Thai Lettuce Wraps Thanks Watson!! :)
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    " It was excellent "
    orangeskipper ate it and said...
    Really good:)
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    " It was excellent "
    juliecake ate it and said...
    Great recipe!
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  • jackee40 13 years ago
    I made this last night for dinner and my whole family loved it. Thank yous o much for sharing. It was a good way for us to get lots of veggies in and still eat healthy.
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