Project Description

Chicken Larb with Rice Noodles

Although traditionally a warm salad, this Chicken Larb with Rice Noodles can be eaten hot, warm or at room temperature.

Serves 4 as an entree
Preparation and Cooking Time: 10 minutes

1 tablespoon peanut (or extra virign olive) oil
2-4 small red chillies (to taste), finely chopped
2 cloves garlic, finely chopped
3cm ginger, finely chopped
3 kaffir lime leaves, deveined and shredded
600g chicken mince
2 tablespoons (40ml) fish sauce
1 packet rice stick noodles
1/3 cup (80ml) lime juice
½ cup coriander leaves, roughly chopped plus a few sprigs
½ cup basil leaves, roughly chopped plus a few sprigs
1 small red onion, finely sliced


  1. Heat oil in a wok or large frying pan over medium heat. Add chilli, garlic, ginger and kaffir lime leaves and cook, stirring, for 2 minutes or until fragrant.
  2. Add chicken and cook over medium high heat, stirring frequently for 5 minutes or until cooked through. Stir in fish sauce.
  3. Meanwhile pour boiling water over the noodles.
  4. Remove from heat and add fish sauce, lime juice, coriander, mint, red onion and mix well. Taste for seasoning.
  5. Serve on drained rice noodles with a few springs of coriander and mint.

Related Recipe

Pork larb

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