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Lettuce Wraps with Chili Peanut Noodles

Chili Peanut Noodles::
3 ounces bean thread noodles
1/2 cup peanut butter, unsweetened
3 tablespoons brown rice syrup
2 garlic cloves, minced or pressed
1 tablespoons shoyu or tamari
1 1/2 tablespoons lime juice
2 teaspoon chili sauce
1/3 cup warm water

Lettuce Wraps
1/2 cup dehydrated coconut flakes
1/2 cup cilantro, rinsed, dried and chopped
1/2 medium red onion, minced
1/2 cup toasted peanuts, roughly chopped
4 limes, quartered
Chili noodles
1 head butter lettuce, such as Boston, rinsed, dried and leaves separated
Hoisin sauce, on the side
Chili peanut sauce, on the side (leftover from above)

Ingredient note: While bean thread packages often come in 3.75 oz sizes, you won't use a whole package for this recipe.

Soften noodles in medium pot of hot water under tender, about 15 minutes. Bring noodles to a boil and cook 1 minute then drain and set aside. Using a food processor, mix together the peanut butter, brown rice syrup, garlic, shoyu or tamari, lime juice, chili sauce and the 1/3 cup warm water until combined thoroughly. Dress the noodles with 1/2 cup of the sauce.

Arrange all of the lettuce wrap fillings from coconut to noodles in individual serving dishes or on a large platter. Let guests create their own lettuce wraps by rolling up lettuce to eat like a taco or burrito. Serve with extra hoisin and peanut sauces for dressing.