Larb Gai - Spicy Thai Chicken Salad

Total Time
Prep 15 mins
Cook 10 mins

Spicy Thai chicken salad, with a wonderful variety of flavors and textures. Use fresh herbs in this recipe, dried will not even come close! Use of boneless, skinless chicken and no added oil makes this a very tasty low-fat dish. Source: Somchet Chumpapo

Ingredients Nutrition


  1. Heat nonstick skillet over medium heat, no oil necessary.
  2. Add chicken, stir until cooked through.
  3. Remove from heat, drain excess liquid.
  4. Add fish sauce and lime juice.
  5. Toss all together with cilantro, onion, shallots, mint, cayenne, rice powder, and ground chile/garlic paste.
  6. Adjust seasoning to taste.
  7. Serve immediately over lettuce leaves or thinly sliced cabbage.
  8. Garnish with cilantro sprigs.
Most Helpful

1 5

This recipe is missing essential ingredients: LEMONGRASS: freshly chopped in tiny rings Sesame oil: 1-2 tsp (a few sesame seeds optional) Gallanga root (if not available use young ginger): a tiny bit finely chopped Red/Green chillies: amount to taste -- chopped NO CAYENNE PEPPER!!!!! No chile past necessary. Also garlic should be finely minced and browned in a little oil instead of the paste.

I am Thai so I love this recipe but some of the stuff in here is not needed. I just cook with Spring Onions, Cilantro, Fish Sauce, Lime, and spices. I don't put more than that but it seems good. I will try it sometimes.

1 5

Not spicy enough and no where close to the original Laap (spelled Larb in English by Thais). Make the laap dish the original Lao (or Northern/Northeast Lao of Thailand) way, once you taste it no other version won't be as satisfying to your taste buds!