REBEL CHEF THAI LETTUCE WRAPS
Servings: 4 servings
Prep Time: 15
Cook Time: 20
1 pork loin, cut into 1/4-inch slices
4 cups chicken stock
1 package rice vermicelli
1/2 cup crunchy peanut butter
2 tbsp. rice vinegar
1 tbsp. fish sauce
4 tbsp. water
2 tbsp. honey
2 tbsp. FRANK'S® RedHot Sweet Chili® Sauce
1 frisee lettuce, leaves removed, washed, and torn into large pieces (about 1 1/4-inch x 1 1/4-inch each)
a few Thai basil leavesDIRECTIONS:
Poach sliced pork in chicken broth until cooked through, about 5 minutes. Set aside.
Cook rice vermicelli according to package directions. Set aside.
To make peanut sauce, combine peanut butter, rice vinegar, fish sauce, water, honey, and FRANK'S® RedHot Sweet Chili® Sauce, <br>and mix until smooth. Set aside.
To assemble wraps, take a piece of lettuce and top with a bit of rice vermicelli, a slice of pork, a bit of sauce, and a Thai basil leaf. Roll up to make a wrap, repeat with remaining ingredients, and enjoy.