The Cheesecake Factory Thai Chicken Lettuce Wraps

For the luscious peanut sauce: In a mixing bowl, combine the peanut butter, soy sauce, lime juice, rice vinegar, grated garlic, grated ginger, sesame oil, sweet chili sauce, and crushed red pepper. Whisk until smooth and well-combined. Cover and refrigerate until serving. (Prep time: 10 minutes)

Crafting the chicken satay: In a separate bowl, whisk together the yellow curry paste, honey, grated ginger, grated garlic, coconut milk, lime juice, salt, and vegetable oil until emulsified. Add the chicken tenders, ensuring they are thoroughly coated in the marinade. Cover and refrigerate for a minimum of 45 minutes, or ideally overnight, to allow the flavors to meld. (Prep time: 15 minutes + 45 minutes marinating)

Preparing the cucumber salad: Toss the sliced cucumbers with salt in a colander and allow them to drain in the sink for 30 minutes to remove excess moisture. Rinse the cucumbers under cold water, drain well, and pat dry with paper towels. (Prep time: 5 minutes + 30 minutes draining)

Assembling the cucumber salad dressing: In a mixing bowl, whisk together the sugar and rice wine vinegar until the sugar is completely dissolved. Add the drained cucumbers, jalapeños, and cilantro to the bowl and toss gently to combine. Just before serving, sprinkle the chopped peanuts over the salad for added crunch. (Prep time: 10 minutes)

Cooking the chicken satay: Preheat your oven to 375 degrees F (190 degrees C). Heat a lightly greased grill pan over high heat. Place the marinated chicken tenders on the hot grill pan and cook, undisturbed, for approximately 2 minutes, or until they are nicely browned and release easily from the pan. Flip the chicken and cook for an additional minute. Transfer the chicken to a baking sheet. (Prep time: 5 minutes)

Baking the chicken: Bake the chicken in the preheated oven for 8 to 10 minutes, or until it is cooked through and the juices run clear when pierced with a fork. Keep warm or refrigerate until ready to serve. (Prep time: 10 minutes)

Preparing the coconut curry noodles: Bring a large pot of water to a rolling boil over high heat. Add 2 teaspoons of salt and the vermicelli rice noodles. Cook for 2 minutes, then drain and rinse immediately with cold water to prevent sticking. Using a knife or kitchen shears, cut the noodles into smaller, manageable pieces and set aside. (Prep time: 10 minutes)

Creating the coconut curry noodle sauce: Return the pot to medium heat and add the coconut milk, yellow curry paste, and remaining salt. Whisk continuously to combine the ingredients. Bring the sauce to a gentle simmer and cook until it has slightly thickened, approximately 4 minutes. Add the cooked noodles to the sauce and stir until they are evenly coated. Remove from heat and sprinkle with black sesame seeds, if desired. (Prep time: 10 minutes)

Assembling the Thai Chicken Lettuce Wraps: Arrange the cooked chicken satay, peanut sauce, and coconut curry noodles on a large platter alongside the cucumber salad, purple cabbage leaves, butter lettuce leaves, matchstick carrots, and cilantro leaves. Allow everyone to build their own lettuce wraps, combining the elements to their liking.