Pepper steak on a bed of pepper slaw and served in a bite sized rice cup.
At the Asian market I noticed that they had square rice paper. I have only seen the round kind in the past. When Mandi saw the square kind, she instantly suggested that I use them to make some sort of Thai or Vietnamese lasagna. The first thing I did was buy a pan the same size as the rice paper. Then I went back and forth on some different ideas and flavors to use in this lasagna, and finally went with drunken noodles. The sauce can really stand up to the prolonged cooking time, and it’s pretty much my go-to Thai dish anyways. I used ground chicken and diced up the veggies extra small to give it that lasagna feel, and swapped out the ricotta cheese for some tasty tofu.