Pad Thai Lettuce Cups (San Choy Bow)Make on Fresco
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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- 1 Batch Pad Thai fully prepped, without the peanuts Recipe
- 1 iceberg lettuce
- 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
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.
Make a small salad with the garnishes and set aside.
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.
Drizzle with extra Pad Thai sauce if you have any left over.
This is a lot easier to serve as a do it yourself option than to pre-make them.
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