Buckle your seatbelt these really are the Best Thai Lettuce Wraps! Seasoned with plenty of fragrant chilies, garlic, herbs and finished with a squeeze of fresh lime juice and a classic peanut sauce. The combination of sweet, salty, tangy and spicy flavors makes it highly addictive.
Our Thai Lettuce Wraps are reminiscent of Larb which is a Southeast Asian minced meat salad. Common in Thailand and Laos it’s often made with pork, fish sauce, chilies, fresh herbs and seasonings. It’s bright, bold and packs a ton of flavor! Typically served over a bed of lettuce or rice, however, we opted to turn ours into lettuce wraps and it’s the perfect serving vessel.
If you’ve had Cheesecake Factory Thai Lettuce Wraps then you will LOVE our Best Thai Lettuce Wraps!
Thai cuisine is a favorite here not only for the amazing flavors but for the mass of fresh ingredients. When I say these are the Best Thai Lettuce Wraps, they truly are and deliver on flavor and freshness. Not to mention, they’re easy and super fast to make too! You can walk in the door at six o’clock and be eating by seven including the making the Thai Peanut Sauce Recipe. We also share our recipe for Prik nam pla (chilies and fish sauce พริกน้ำปลา) a quick traditional Thai Sauce Recipe that adds tons of flavor!
carte du jour
How to Make the Best Thai Lettuce Wraps
- In a large glass bowl mix the pork, hamburger, garlic, shallots, Thai chili pepper, fish sauce, chili sauce, Siracha, and light brown sugar. Mix gently by hand or with a wooden spoon until combined.
- Heat a heavy-bottomed skillet or Dutch Oven over high heat, add the vegetable oil and reheat for 30 seconds. Add the pork and beef mixture and cook over high heat, stirring to break up the meat, until no pink remains about 5 minutes. Remove from the heat and rest for 5 minutes then stir in the lime juice, cilantro, and basil.
How Do I Make the Best Thai Peanut Sauce
Make the Thai Peanut Sauce first, which you can easily do by blitzing in the food processor. it can also be whipped up by hand, but we do suggest the food processor to speed things up!
Ingredients for Making Thai Peanut Sauce
- 1 cup peanut butter, creamy or crunchy
- 2 Tablespoons soy sauce
- 2 Tablespoons rice vinegar
- 2 Tablespoons brown sugar
- 2 teaspoons sweet chili sauce
- 2 Tablespoons fresh lime juice
- 2 garlic cloves, finely chopped *
- 1 large knob ginger root, grated*
- 2-4 tablespoons warm water
- Combine all ingredients except water into the food processor. Blitz or whisk until fully combined.
- Then add the water, 1 tablespoon at a time, until desired texture is reached. We typically use 2 tablespoons for a sauce and up to 4 Tablespoons if making it for dressing. That’s right now you have a new dressing recipe too!
Do I Have to Use Pork to Make Larb?
- No. Larb is most often made with duck, chicken, beef, pork, fish or mushrooms, flavored with fish sauce, lime juice, Padaek (fish sauce made with freshwater fish), and fresh herbs. Minced and mixed with chili, mint and assorted vegetables sometimes too.
- Traditional Larb also has roughly ground toasted rice (Khao khoya) is an important component of the dish. It’s served at room temperature and usually with a side of fresh raw veg and sticky rice.
Please note that traditional larb can also be served sushi-style! Our recipe is not based on making raw Larb but rather the cooked version.
What Meat Substitutions Can I Use for Thai Lettuce Wraps?
- Ground chicken, beef, or turkey.
- Thinly sliced turkey, chicken, beef, or duck.
- Minced meat of your choosing also works well, chicken, beef, duck, and turkey are all options.
- Mushrooms. When you want that meaty taste without the meat. Then mushrooms are the way to go. Their flavor is rich, earthy, and meaty, especially Cremini or Portobello mushrooms. Healthy and filling and can replace meat in nearly any recipe!
What Is the Best Lettuce to Use for Thai Lettuce Wraps?
Pictured here we used hydroponically grown butter lettuce. Use any of these lettuce varieties for excellent results.
- Iceberg lettuce
- Boston lettuce
- Romaine lettuce
- Leaf lettuce
- Bibb Lettuce
- Kale
- Radicchio
- Belgian Endive
Tips for Making the Best Thai Lettuce Wraps
This recipe is easily adaptable as you can see above, use what you have in your fridge. Add chopped veg, such as zucchini, squash, celery, bok choy, and bean sprouts.
Saute the veg until just tender before you add the meat and then finish cooking. If you add a lot of extra vegetables you may want double the sauce ingredients when mixing the larb.
Don’t overcook the meat, once all of the pink has cooked off remove from the heat and allow to stand for 5 minutes. This ensures that the Larb stays juicy and delicious!
Do I Need Special Ingredients to Make Thai Lettuce Wraps?
Fish Sauce: You’ll most likely find fish sauce in the Asian food section or ethnic food section in your local grocery store. Please don’t let the name deter you from using it or trying to find a substitute. It makes this dish salty and savory and is a must for creating authentic flavor.
Note: Obviously if you or anyone in your family has a fish allergy then steer clear of the fish sauce. And top with a fresh squeeze of lime.
Siracha Sauce: Hot sauce named after the coastal city of Si Racha in Thailand, which you can also find it in the Asian foods aisle of most grocery stores. We’re only adding a teaspoon here so don’t worry about it being too spicy.
Thai Chilies: Thai chilies are available in many grocery stores, they’re about 1-inch long and either red or green. If you can’t find them then substitute 2 Serrano peppers since they have less heat.
To Assemble the Best Thai Lettuce Wraps
Wash and pat dry lettuce and add the cooked Larb, then top with fresh veg of our choice, peanut sauce and Prik nam pla if using.
Topping Ideas for Thai Lettuce Wraps
- shredded carrots
- red cabbage
- bean sprouts
- cucumbers
- rice noodles
- chili sauce
- hoisin sauce
- peanuts
- cashews
- radishes
- red onions
- cooked thin rice noodles
What Sauces Can I Use to Top Thai Lettuce Wraps?
Besides the classic Peanut Sauce included with this Lettuce Wrap Recipe, there are some other choices.
One of our favorites is Prik nam pla (chilies and fish sauce พริกน้ำปลา): It’s so simple and so good! Slice or dice up about 5 Thai chilies, stir in about 3 Tablespoons of fish sauce and a heavy squeeze of lime. Mix and allow to sit while you make the rest of the meal. Although lime juice is not always an addition we find the hit of acid really enhances the taste.
You could also top with some Sweet Chili Sauce (an ingredient in the Tahi Peanut Sauce). Sweet chili sauce, known as Nam Chim Kai in Thailand, is a popular chili sauce condiment in Thai, Afghan, Malaysian, and Western cuisine. Commonly made with red chile peppers, rice wine vinegar, sometimes garlic, sometimes fish sauce, and a sweetening ingredient such as fruit, sugar or honey.
How do I Store Leftovers from Thai Lettuce Wraps?
- Store leftovers in an airtight container up to 3 days in the refrigerator.
- Freeze Larb in an airtight container up to 3 months.
- Defrost in the fridge overnight and heat over medium-low heat until warmed through.
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How to Make the Best Thai Lettuce Wraps
Buckle your seatbelt these really are the Best Thai Lettuce Wraps! Seasoned with plenty of fragrant chilies, garlic, herbs and finished with a squeeze of fresh lime and classic peanut sauce. The combination of sweet, salty, tangy and spicy flavors makes it highly addictive.
- 1 cup peanut butter, creamy or crunchy
- 2 Tablespoons soy sauce
- 2 Tablespoons rice vinegar
- 2 Tablespoons brown sugar
- 2 Tablespoons Sweet Chili Sauce
- 2 Tablespoons fresh-squeezed lime juice
- 2 large garlic cloves, finely chopped
- 1 large knob of ginger, grated
- 1 handful cilantro, fresh + washed + patted dry
- 2-4 Tablespoons water, for thinning
- 1 pound pork, ground
- 1 pound hamburger, ground
- 3 cloves garlic, smashed + peeled + finely diced
- 2 shallots, topped + peeled + finely chopped
- 1 Thai chili pepper, diced, sub 2 serrano peppers
- 3 Tablespoons fish sauce, add more to up the flavor ante
- 1 teaspoon Siracha sauce, plus more for serving
- 2 teaspoons light brown sugar
- 1 Tablespoon vegetable oil
- 1 large ripe lime, juiced (plus 1 extra lime cut into wedges for serving)
- ½ cup cilantro, washed + patted dry + chopped
- ½ cup basil washed + patted dry + chopped
- Kosher sea salt & Freshly cracked Black Pepper, to taste
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Combine all ingredients except water. Blitz in the food processor or whisk until fully combined.
-
Then add the water, 1 tablespoon at a time, until desired texture is reached. We typically use 2 tablespoons for a sauce and up to 4 Tablespoons if making it for dressing.
-
In a large glass bowl mix the pork, hamburger, garlic, shallots, Thai chili pepper, fish sauce, chili sauce, Siracha, and light brown sugar. Mix gently by hand or with a wooden spoon until combined.
-
Heat a heavy-bottomed skillet or Dutch Oven over high heat, add the vegetable oil and reheat for 30 seconds. Add the pork and beef mixture and cook over high heat, stirring to break up the meat, until no pink remains about 5 minutes. Remove from the heat and rest for 5 minutes then stir in the lime juice, cilantro, and basil.
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Pile into lettuce and top with peanut Sauce and desired fresh veg toppings and serve with lime wedges.
- Prep time is approximate.
- Speed up the time making the Peanut Sauce by using a food processor.
- Store leftovers in an airtight container up to 3 days in the refrigerator.
- Freeze Larb in an airtight container up to 3 months.
- Defrost in the fridge overnight and heat over medium-low heat until warmed through.
You may also be interested in our Thai Chicken Lettuce Wraps, thinly sliced marinated chicken topped with plenty of fresh veg and Prik nam pla.
Another easy weeknight dinner is our favorite Blackened Chicken topped with Fresh Mango Salsa.
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38 comments
These wraps look so delicious! I love all the topping ideas and also all the different meat substitutes. 🙂
Thanks so much, Erika! We love versatility in recipes and Thai is just the ticket for getting creative in the kitchen 🙂
Come to momma- with a few tweaks on the sauce ingredients I can make this grain free! SO fresh and amazing flavors.
Lol, Angela excited to see how your grain-free version turns out! Thanks so much for visiting 🙂
Another recipe that I love! Thai food is my favourite and this recipe is no exception. I love the fact that you can play around with the ingredients and it caters to everyone with dietary concerns.
Thanks so much, Jane! Thai food is def one of my favorites too and especially the fact that you can interchange so many ingredients 🙂
This sounds amazing and I am getting hungry reading this post. Pinning for later because I will need to head to the grocery store now, lol! Going to be making these, cannot wait!
Lol, be sure to share your results with us, Christy! 🙂
I love Thai food! And lettuce wraps are automatically healthy, so this is something I could eat a bunch of!
Thanks for visiting, Raquel! 🙂
I’m always on the lookout for a peanut sauce recipe that is as good as what I’ve had in really good Thai restaurants, and this looks terrific. I appreciate the tip about using the food processor and adding the water last to control the consistency.
This is a great Peanut Thai Sauce, Beth! I know you’ll love it 🙂
I love Thai food and these Thai lettuce wraps look so good! The only ingredient I might not be able to find here in Italy is the fish sauce. But ?ll look out or it!
Thanks so much! It’s worth ordering on Amazon if you aren’t able to find it locally, Jacqueline. 🙂
We quite often make our lettuce wraps with chicken mince, which I think would work perfect y with your recipe to. I’m going to keep your recipe in mind for the next time we crave lettuce wraps (which is often in summer).
Yes, larb can be made with any of the above-mentioned ingredients, make it your own Harriet! 🙂
I love lettuce wraps and my kids love them too. Thanks for the recipe
Thanks so much for visiting, Anindya! We love them too especially how versatile they are 🙂
Chilli, tangy sauce sounds so good. Love the wrap 😀
Thanks, Lisa! 🙂
Looks delicious and also very healthy!
Thanks, Ai! 🙂
Nice recipe, will try making it vegetarian and try this recipe 🙂
Thank you, Foodopi! 🙂
Wow, Yum!! Definitely need to try this out soon!
Thank you, F&F!
Great recipe & I love the fact that you’ve listed all the ways to customize this… from different meats to types of lettuce to use to different toppings!
Thanks, so much Simone!!
OMG I want to gobble these thai lettuce wraps up!! They look so good and I love anything with peanut sauce in it. Delicious!!
Thank you, Sonila! These are so tasty and larb really creates the best wraps ever! 🙂
I LOVE larb! It’s one of my fav Thai dishes. We usually serve it with fresh vegetables and I like to use cabbage to wrap it when I eat it. I’m definitely gonna love this recipe!
Larb is AMAZING, Nart! We will def try using cabbage as a wrap next go-round, thanks so much! 🙂
I am a huge fan of lettuce wraps to help keep my carbs low. The sweet chili sauce and peanut butter sounds like a great combination for the sauce. I’m looking forward to trying it.
Thanks, Shari, yep this is easily a low carb dinner! 🙂
I love Lettuce wraps and this one with the peanut sauce looks awesome. Really inviting wraps to entertain the crowd.
I think peanut sauce makes everything better, Lathyia!! Thanks so much 🙂
I love lettuce wraps and these pictures are making my mouth water, I’m going to have to give these a try!
Thanks so much, Rachel! They’re easy to make and super delish 🙂