Thai turkey lettuce wraps
Pan fried ground turkey tossed together with scallion, diced shallots, and toasted rice in Thai salad "dressing" on a bed of fried crispy rice noodles wrap in lettuce. What gives this dish such a bold, zesty flavor is the Thai salad dressing that consists of 3 simple ingredients; fish sauce, lime, and of course Thai pepper flakes! I may be biased, but this is the BEST kind of lettuce wraps.
gather your ingredients
Thai turkey lettuce wraps
Ingredients
- 1-1½ lbs lean ground turkey
- 1 tbsp fish sauce
- 1 lime, juiced
- 1 tsp Thai pepper flakes or chili flakes of choice
- 1/3 cup white rice, uncooked and unrinsed
- 1 large shallot, diced
- 3 stalks green onions, diced
- small block Vermicelli rice noodles about 3 oz
Instructions
- Heat a small skillet over medium heat and toast the white rice. Stir frequently to ensure it doesn't burn. Toast the rice until you achieve a nice golden deep brown. This should take about 7 minutes. Transfer toasted rice to a small blender to grind on low into course powder ground rice. Set aside.
- Heat a medium skillet over medium-high heat. Add some oil to the pan and cook ground turkey until brown, breaking it up with a spatula as it cooks.
- In a large mixing bowl, combine the cooked turkey and the rest of the ingredients. Toss together. Adjust the fish sauce and lime to your taste preference of salty and sour.
Fried rice noodles
- Bring a small pot with about 1 inch of neutral oil to a medium-high heat. Once the oil is hot, gently drop in vermicelli rice noodles to flash fry. The noodles should immediately puff up. If the oil isn't hot enough, the noodles will stay limp.
- Line a plate with a paper towel to soak up the oil from the noodles.
- Serve the turkey salad on a bed of crispy rice noodles wrap in lettuce. Enjoy!