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
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.