So y’all remember that Thai Panang curry we made awhile back? Yeah, it’s still one of my favorite things. Like seriously. I’ve put it in everything from turkey burgers to soup. But now that it’s basically summer, we’re trying to keep it extra light and healthy around here. Lettuce wraps are always a great choice for that, and these Panang cashew lettuce wraps are, in my humble opinion, the best way to do it.
I love this recipe because it’s adaptable to whatever veggies you have hanging out in your fridge. Just chop them up finely and toss everything together. You can even skip the rice noodles to make these no-carb. We really like the rice noodles here, though, because it makes the dish a bit more substantial without weighing it down. Totally your choice! The cashews are actually my favorite part though. They’re slightly sweet and add a great crunch to the dish.
The absolute best part? These are ready in just 30 minutes! Super fast and easy dinner for a weeknight or an impromptu gathering of friends and family. Beats ordering in and your waistline will thank you! 😉
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, peeled and sliced
- 4 stalks asparagus, diced
- ½ cup sliced portobello mushrooms
- 1 red bell pepper, diced
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 2 medium carrots, peeled and grated
- 8 oz. large rice noodles (pad thai noodles)
- ¼ cup Panang curry
- 1½ tablespoons hoisin sauce
- Crushed red pepper, to taste
- Salt, to taste
- ⅓ cup raw cashews
- ¼ cup fresh chopped cilantro
- 1 head Boston or butter lettuce, for wrapping
- Place the rice noodles in a large, flat dish and cover with boiling water. Let sit for 6-8 minutes until mostly tender (think "al dente") and then strain. Set aside.
- In a small dry skillet, toast the cashews over medium-low heat until fragrant, about 5 minutes.
- Preheat a wok over medium high heat. When hot, add the curry and hoisin and stir to combine. Add the vegetables and saute until tender-crisp. Add the rice noodles and toss until coated in sauce and incorporated with the vegetables. Remove from heat and stir in toasted cashews and cilantro. Transfer to a serving bowl and serve with lettuce.