Shredded Pork and Rice Noodle Lettuce Wraps with Sweet Chili Sauce


4 ounces rice vermicelli noodle
2 teaspoons toasted sesame oil
1/4 cup S&F Thai-ger Sweet Chili sauce
Salt, to taste
1 1/2 cups shredded roasted pork (leftovers or cooked store purchased)
1/2 cup red bell pepper, slices thin in 1/2” pieces
1/2 cup Shittake mushrooms, slices thin in ½” pieces
1 large head butter lettuce or Boston Bibb lettuce, cleaned. Outer leaves prepared.
1/2 cup fresh cilantro leaves, torn
1/2 cup fresh mint leaves, torn
1/4 cup salted roasted peanuts, chopped


Large pot


  1. Bring a large pot of water to a boil. Turn off the heat, add the rice noodles and stir to loosen. Let sit until tender, about 3 minutes. Drain well, then rinse thoroughly under cold water. Shake out as much water as possible, then transfer to a medium bowl and toss with 1 teaspoon of sesame oil. Set aside at room temperature.
  2. Heat the remaining 1 teaspoon sesame oil in a skillet over medium-high heat. Add the pork and cook, stirring occasionally, until hot and lightly browned at the edges, about 6 minutes. Next, add the vegetables (peppers and mushrooms) and continue to cook until warmed through, about 2 minutes more. Add 2 tablespoons of the chili sauce mixture and toss until well coated and reduced slightly, about 1 minute more. Remove from heat and reserve.
  3. Fill the lettuce leaves with the rice noodles, pork and vegetable mixture, cilantro, mint and peanuts.
  4. Serve with the remaining chili sauce mixture on the side for dipping and drizzling.