Thai Coconut Fresh Rolls and Curried Peanut Sauce
with Fresty™ Thai Coconut Curry Chicken
video goes here
Ready in 20 Minutes
Serves 2
Ingredients:

2 sheets of Rice Papers
1 cup of Rehydrated RiceNoodles
2 tbsp of Toasted Sesame Oil
½ of an English Cucumber
½ of a Red Pepper
½ cup of Thai Basil, Chopped
1 tbsp of Rice Wine Vinegar
½ cup of Peanut Butter
4 tbsp of Sriracha
2 tbsp of Soy Sauce
1 pack of Fresty Thai Coconut Curry
1/3 cup of green goddess dressing (1 cup whole milk Greek yogurt, 1 cup fresh parsley, 1 cup dill, mint, tarragon and/or cilantro, 2 tbsp chopped chives, 2 tbsp lemon juice, ½ tsp lemon zest, 1 tbsp extra-virgin olive oil, 2 tsp capers, 1 garlic clove, ¼ tsp sea salt, freshly ground black pepper) *Put in a food processor and blitz.

steps:
  1. In a large bowl, add noodles and 2 tbsp of toasted sesame oil.
  2. Cut the cucumbers and peppers into long thin pieces, with the same measurements’ width and length of a matchstick.
  3. Soak these vegetables in 1 tbsp of rice wine vinegar.
  4. Bring a saucepan to medium heat (350°F). Once the pan has come to temp, add the pack of just the Fresty chicken, holding the sauce pouch for later.
  5. Cook chicken until the moisture is almost fully evaporated. Add ½ pack of the Thai coconut curry sauce.
  6. Gently soak rice paper wraps in warm water until they become flexible.
  7. Add a ¼ cup of noodles and a ¼ cup of vegetables to the centre of the wrap. Sprinkle on some chopped Thai basil.
  8. Roll up the rice paper wrap while folding in the sides.
  9. Repeat for a second rice wrap!
  10. In a separate bowl, add peanut butter, soy sauce, sriracha and the remaining Thai coconut curry sauce. Mix thoroughly and use as a dipping sauce.
  11. Enjoy!
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Available across Canada; availability and selection varies by location.
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