12 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.