This is my rendition of the Thai Larb salad. It’s always one of my favorites in a Thai restaurant, but it can be a bit of a pain to eat. This is a great representation of the flavors and textures that is much easier to serve and eat.
See end of this post for dressing recipe and ingredients.
1 Lb of ground Chicken
1 oz olive oil
1/2 Tsp salt or more to taste
1/2 Tsp pepper
Juice from 1 large lime (approx. 3 Tbs)
1 med onion finely chopped
2 Tbs of finely chopped ginger
2 Serrano peppers finely chopped
1 cup rough chopped fresh basil
1 cup rough chopped fresh mint
1 cup rough chopped fresh cilantro
1/2 bunch of chopped green onions - ¼ inch lengths (the whole onion)
1/2 head romaine lettuce
Approx. 6 oz of cooked bean thread noodles (see package instructions)
In fry pan, warm olive oil and add onion, 1 finely chopped Serrano pepper and chopped ginger.
When onions are translucent add the ground chicken, salt and pepper.
When chicken is half cooked add juice from 1 lime and 2 Tbs. each of chopped basil, mint, cilantro (reserve remaining herbs for final salad).
When chicken is done add the green onions and stir into the cooking chicken. Turn off heat and let sit until cool.
After meat mixture is cool, combine remaining basil, mint and cilantro and set aside.
To construct salad mixture put bean threads in the bottom of the dish, put cooled chicken/herb mixture on top of that.
To construct the salad, place torn lettuce in the bottom of a dish and add salad mixture. Then add dressing to taste.
Dressing for Larb Dream Salad
In a small sauce pan combine:
1 or 2 finely chopped Serrano peppers,
½ cup of fish oil,
¼ cup of light soy sauce,
1 Tbs finely chopped garlic,
1 Tbs finely chopped ginger,
1Tbs of garlic pepper paste,
salt to taste.
Cook for approx. 4 min until combined. Pull from heat and let cool. Once cooled add the juice from one lime.
