step by step guide to make super quick homemade Thai chicken lettuce cups with avocado and lime

Hey there., I hope you’re having an incredible day today. Today, we’re going to make a special dish, Thai chicken lettuce cups with avocado and lime. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Thai chicken lettuce cups with avocado and lime is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Thai chicken lettuce cups with avocado and lime is something that I’ve loved my entire life.

Table of Contents


  • 50g Chang’s rice vermicelli noodles
  • 1 1/2 teaspoons Coles brand cornflour
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 1 small (75g) carrot, peeled, cut into matchstick-size strips
  • 4 cm-piece (20g) fresh ginger, peeled, finely chopped
  • 3 cloves garlic, crushed
  • 1 (14g) fresh loose long red chilli, finely chopped
  • 400g Coles chicken mince
  • 1 1/2 tablespoons Coles brand oyster sauce
  • 1 1/2 tablespoons Maggi fish sauce
  • 40g fresh bean sprouts
  • 12 cos lettuce leaves (about 1/2 lettuce)
  • 1/2 firm but ripe avocado, peeled, pitted, and cut into cubes
  • 1/2 lime, cut into 4 thin wedges


  • Step 1
    Bring a large saucepan of salted water to a boil over high heat. Stir in the vermicelli and cook, stirring often, for about 1-2 mins or until barely tender. Drain in a sieve and rinse under cold water until cooled. Drain well and transfer to a bowl. Stir the cornflour and 2 tablespoons water in a small bowl to blend.
  • Step 2
    Heat a wok or large heavy-based non-stick frying pan over medium-high heat. Add the oil, then add the carrot, ginger, garlic, and chilli and cook for about 1 min, or until fragrant. Add the mince and cook, breaking it up with a spoon or spatula, for 2 mins or until almost cooked. Stir in the oyster sauce, fish sauce, and cornflour mixture. Cook for about 1-2 mins to allow the flavours to blend and the sauce to simmer and thicken slightly. Fold in the bean sprouts.
  • Step 3
    Divide the vermicelli among the lettuce cups. Top with the mince mixture. Garnish with the avocado and coriander, and serve with the lime wedges.

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