Chicken Larb Salad with Chilli Lime Dressing

Beautifully fragrant and bursting with freshness, this chicken, lemongrass and birds eye chilli recipe is always a winner.

Serves 4
Preparation time: 20 minutes
Cooking time: 10 minutes

 
Ingredients:

• 200g rice noodles

 
Dressing:

• ¼ cup lime juice
• 2 tablespoons fish sauce
• 1 Wicked Hots Birds Eye Chilli, finely chopped
• 1 tablespoon grated palm sugar
• 2 tablespoons vegetable oil
• 400g boneless chicken thighs, very finely chopped
• 1 small red onion, sliced
• 3 cloves garlic, crushed
• 2 Wicked Hots Birds Eye Chillies, finely chopped
• 1 lemongrass stem (white part only), finely chopped
• ¼ cup chicken stock
• 1 teaspoon sugar
• 2 tablespoons fish sauce

 
To serve:

• Mint sprigs, coriander sprigs, sliced cucumber, butter lettuce and crispy shallots.

 
Method:

1. Prepare rice noodles according to packet instructions. Drain and set aside.
2. To prepare the dressing, combine lime juice, fish sauce, chilli and grated palm sugar in a small bowl. Set aside.
3. Heat the oil in a medium frying pan over medium high heat. Add the chicken and cook, stirring, for 5-7 minutes until golden. Add onion, garlic, chillies and lemon grass. Cook for 1-2 minutes until fragrant.
4. Add chicken stock and sugar then simmer for 2-3 minutes. Stir in the fish sauce then remove from the heat.
5. Divide the noodles between serving bowls. Top with some of the chicken mixture and drizzle over the dressing. Garnish with mint sprigs, coriander sprigs, sliced cucumber, butter lettuce and crispy shallots.