Go Back Email Link
–+ servings
Asian Lettuce Wraps on a white Wedgwood plate.
Print Pin
5 from 9 votes

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.
Course Dinner
Cuisine Thai
Keyword fish sauce, lettuce wraps, peanut sauce, pork, Thai
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings 6 servings
Author Mean Green Chef

Equipment

  • heavy-bottomed skillet or Dutch Oven
  • food processor (optional but makes the prep for the peanut sauce much faster)

Ingredients

Thai Peanut Sauce

  • 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

Best Thai Lettuce Wraps

  • 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

Instructions

Thai Peanut Sauce

  • Combine all ingredients except water. Blitz in the food processor or whisk until fully combined.
    Ingredients for Peanut Sauce Recipe in a food processor.
  • 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.
    Peanut Sauce in a food processor for topping Thai Lettuce Wraps with Larb.

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.
    A bowl of raw minced meat mixed with chopped onions, a dollop of Sriracha sauce, and a spoonful of mustard, ready for cooking Larb for Thai Lettuce Wraps.
  • 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.
    Raw ground beef and pork mixed with chopped onions and green herbs cooking in a skillet, close-up view. For making Larb for Thai Lettuce Wraps.
  • Pile into lettuce and top with peanut Sauce and desired fresh veg toppings and serve with lime wedges.
    Asian Lettuce Wraps on a white Wedgwood plate.

Notes

  • 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.