1 5.5-ounce box Thai peanut-flavored rice noodles
12 butter lettuce leaves, rinsed and dried
1 carrot, washed, trimmed, and coarsely grated
¼ cup cilantro leaves, about 16, torn into pieces
Half a lime
Sambal Oelek to taste (optional)*
*Sambal Oelek is a chile-pepper-based sauce available at specialty food stores.
1. Fill a pasta pot about 1/3 full of water and bring to a boil. Remove pot from heat, add noodles, and let sit for 10 minutes until just tender.
2. Reserve ¼ cup of noodle cooking water (drain the rest) and stir in seasoning packet.
Fold in noodles and cook over low heat until warm throughout and extra moisture has steamed off, about 2 minutes.
3. Spread out lettuce leaves on a serving tray and use a fork to distribute noodles evenly on each leaf. Top each with grated carrot and a pinch of cilantro and squeeze juice of half a lime across the wraps. Serve with a small bowl of Sambal Oelek for spooning to taste.
Serves 6. Per serving: 116 calories, 3 g fat (0.5 g saturated), 3 g protein, 20 g carbohydrates, 2 g fiber, 253 mg sodium (11% Daily Value).