Ingredients:

1 tbsp (15 mL) canola oil

 2 tbsp (30 mL) Thai Kitchen Premium Fish Sauce

3 chicken breasts, diced

2 tbsp (30 mL) Club House Dehydrated Minced Garlic

1 pkg Simply Asia Stir Fry Sauce – Spicy Kung Pao Stir Fry Sauce

2 tbsp (30 mL) Thai Kitchen Peanut Satay Sauce

½ pkg Thai Kitchen Thin Rice Noodles

12 rice paper rolls

½ long English cucumber, thinly sliced

 2 carrots, shredded

 1 cup (250 mL) snap peas, sliced

3 tbsp (45 mL) Thai Kitchen Sweet Red Chili Sauce

Directions:

Heat canola oil in large frying pan or wok, add fish sauce, diced chicken and minced garlic. Sauté until chicken is no longer pink.

Add 1 pkg of Simply Asia Spicy Kung Pao Stir Fry Sauce and 2 tbsp (30 mL) of Thai Kitchen Peanut Satay Sauce. Stir and transfer to a bowl to cool.

Bring a pot of water to a boil. Add Thai Kitchen Thin Rice Noodles and cook for 1 minute to soften. Drain, rinse with cold water and set aside in a bowl.

Add warm water (heated in microwave or on the stove) to a pie plate (even a pizza pan will do). Place rice paper rolls into the water to soften.

Remove softened rice paper one at a time and place on a cutting board or other hard surface. Add the remaining ingredients in the following order: Thai Kitchen Thin Rice Noodles, chicken, cucumber, carrots and peas.  Then, roll to wrap it all up like you would a traditional wrap.  Set aside on a plate, ensuring wraps do not touch. Repeat with remaining rice paper rolls.

Serve with Thai Kitchen Sweet Red Chili or Thai Kitchen Peanut Satay Sauce for dipping.