Pad Thai Lettuce Cups (San Choy Bow)
Make on Drop
by Tenina Holder
When is Pad Thai, not Pad Thai? When it becomes San Choy Bow. You know...lettuce cups of goodness. I suggest not making them and serving them, but putting it all on a platter or table and letting everyone have at it. Summer is just around the corner and this is almost summer in a cup...a lettuce cup! This comes from the Cook Once Eat Twice series. Make the Pad Thai one day and this the next! With the addition of a couple of things of course. Enjoy!
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Need
-
Begin with
- 1 Batch Pad Thai fully prepped, without the peanuts Recipe
- 1 iceberg lettuce
-
Garnish Salad
- 1 red capsicum, julienned
- 1 red chilli, julienned
- 4 spring onions, julienned
- 2 Lebanese cucumbers, de-seeded and julienned
- 1 Handful coriander leaves
- 1 lime, juice only, plus extra lime cheeks for serving
- 1-2 Pinches Pink Salt Flakes or to taste BUY
Do
- 1
Either warm up the Pad Thai or use it cold. It is entirely up to the diners. I prefer it cold. Separate out the lettuce leaves and pick some good ‘cups’ that will hold the filling.
- 2
Make a small salad with the garnishes and set aside.
- 3
Place everything onto a platter or the table and allow everyone to create their own San Choy Bow by filling a lettuce cup with the Pad Thai then topping with the garnish salad afterwards.
- 4
Drizzle with extra Pad Thai sauce if you have any left over.
More
This is a lot easier to serve as a do it yourself option than to pre-make them.
