Thai Peanut Lettuce Wraps are a total game changer for busy weeknights. I know what it is like to stare into the fridge after a long day needing something fast. These wraps deliver huge flavor without exhausting you in the kitchen.
My kids usually turn their noses up at fish, but wrapping it in butter lettuce with a rich peanut sauce changes everything. It feels like takeout but uses simple ingredients you can keep on hand.
Ingredients for Thai Peanut Lettuce Wraps
I keep these staples ready for fast dinners. Pro tip for selecting fish is to look for whole fillet pieces instead of minced fish.
- 1 (19 oz) package whole fillet fish sticks – My go-to brand is Gorton’s
- 2 heads butter lettuce (washed and separated)
- ½ cup rice vinegar and ¼ cup granulated sugar
- 1 tbsp soy sauce and ¼ cup sesame oil
- 3 tbsp fresh ginger (minced) – I recommend using a microplane for the best texture
- 3 cups purple cabbage and 3 cups green cabbage (shredded)
- 3 cups shredded carrots
- ½ cup green onions and ¼ cup fresh cilantro (chopped)
- ⅔ cup peanut butter and ½ cup canned coconut milk – In my experience, stirring the can first prevents lumps
- 2 cloves garlic and 2 tbsp fresh ginger
- 2 tbsp soy sauce and ¼ cup lime juice
- 1 tsp brown sugar, ¼ tsp crushed red pepper flakes, and ¼ tsp salt
Step-by-Step Instructions
In my experience, prepping the slaw first gives it time to soak up the bold flavors.
Step 1: Preheat your oven to 450 degrees F. Line a baking sheet with foil and spray with nonstick spray. Bake fish sticks for 10 minutes, flip carefully, and cook 5 to 8 more minutes until deep golden.
Step 2: Whisk the rice vinegar, sugar, soy sauce, and ginger. Slowly pour in the sesame oil while whisking until the dressing looks thick and cloudy. Toss in the cabbages, carrots, and herbs. Let it sit for 15 minutes.
Step 3: Blend the peanut butter, coconut milk, ginger, garlic, soy sauce, lime juice, brown sugar, red pepper flakes, and salt until completely smooth and creamy.
Step 4: Place two warm fish sticks inside each butter lettuce leaf, drizzle with peanut sauce, and top with a generous scoop of slaw.
What to Serve with Thai Peanut Lettuce Wraps
The best sides for this meal focus on light textures and bold flavors to complement the rich peanut sauce.
Texas Roadhouse Seasoned Rice: A scoop of fluffy rice balances the rich peanut sauce perfectly.
Broccoli and Mushroom Stir Fry: Roasted broccoli adds a great earthy crunch that pairs well with crispy fish.
Mediterranean Chicken Orzo: A light pasta side adds bulk without overwhelming the Asian flavors.
Crispy Salmon Bowls: If you want to double down on seafood, this bowl makes a fantastic shared side.
Vegan Buddha Bowl: Extra roasted vegetables from a bowl recipe add excellent nutritional balance.
Spicy Salmon Bowl Recipe: The mild heat from this bowl recipe matches the slight kick in the peanut dressing.
Storage & Serving Tips
Store leftover slaw and peanut sauce in separate airtight containers in the fridge for up to three days. Keep cooked fish in its own container so it stays crispy.
I recommend reheating the fish in a toaster oven to bring back the crunch. Pro tip: avoid microwaving the fish if you want to keep that perfect crispy texture.
FAQs
Can I use real fish instead of frozen fish sticks?
Yes, you can bake or pan fry any white fish fillets. Just make sure to cut them into strips so they fit inside the lettuce wraps.
What kind of peanut butter works best for the sauce?
Creamy natural peanut butter gives the best flavor and texture. Avoid overly sweetened varieties since the sauce already has brown sugar.
Can I make the slaw and sauce ahead of time?
Yes, both stay fresh in the fridge for up to three days. Store them in separate airtight containers for the best results.
Conclusion
Thai Peanut Lettuce Wraps prove healthy weeknight dinners can be fast and full of bold flavor. You will love how easily this comes together. Grab some butter lettuce tonight to see how simple a great dinner can be.
Thai Peanut Lettuce Wraps with Crispy Fish
Ingredients
Equipment
Method
- Preheat your oven to 450 degrees F. Line a baking sheet with foil and spray with nonstick spray. Bake fish sticks for 10 minutes, flip carefully, and cook 5 to 8 more minutes until deep golden.
- Whisk the rice vinegar, sugar, soy sauce, and ginger. Slowly pour in the sesame oil while whisking until the dressing looks thick and cloudy. Toss in the cabbages, carrots, and herbs. Let it sit for 15 minutes.
- Blend the peanut butter, coconut milk, ginger, garlic, soy sauce, lime juice, brown sugar, red pepper flakes, and salt until completely smooth and creamy.
- Place two warm fish sticks inside each butter lettuce leaf, drizzle with peanut sauce, and top with a generous scoop of slaw.
