Also known as Larb Gai, this is one of Thailand’s classic dishes. Unlike many stir-fries, it uses no oil and comes together in just a few minutes. The combination of fresh herbs, lime juice, fish sauce, and toasted rice powder in Larb Gai gives it a wonderful balance of bright, fresh flavors and a unique crunch.
Serve warm with crisp cabbage leaves and cucumber slices
A word of caution:
Thai salads can be deceptively spicy. I think it’s because our Western palates don’t associate warm or cold with highly spicy. One of the hottest can be Som Tom (Green Mango Salad) and Yum Nua (Beef Salad) can be spicy too.
One of my favorite memories of Bangkok wasn’t a particular restaurant, but discovering small food stalls tucked beside shrines like this one. Food and everyday life are woven together throughout Thailand.
Looking for another spicy street food dish, try Gai Pad Prik – Thai Chicken with Chilies
Here’s a Thai classic, Thai Chicken with Basil/ Gai Pad Prik Grapao- Top Thai Dish
The best Thai dipping sauce, Authentic Thai Dipping Sauce Recipe
Or the classic Thai street food, Authentic Thai Street Food: Marinated Grilled Chicken
Or in the mood for beef, Vietnamese Shaking Beef inspired by The Slanted Door
A less spicy salad, Authentic Thai Minced Shrimp and Pork Salad (Lon Kung Moo Sub)
My favorite braised chicken, Gai Tung – Thai Braised Chicken with Aromatic Spices
Looking for a list of recipes I come back to again and again, My Favorite Recipes
Ingredients:
Toasted Rice Powder:
2 Tbsp Sticky Rice or Jasmine Rice
Larb:
1 lb ground Chicken (thigh preferred)
¼ cup Chicken Stock or water
3–4 Shallots, thinly sliced
2–3 Thai Chilies, finely chopped
1–2 tsp dried Thai Chili flakes
3 Tbsp fresh Lime juice
2½ Tbsp Fish Sauce
¼ cup fresh Mint leaves
¼ cup Cilantro, roughly chopped
2 Scallions, sliced
To Serve:
Cabbage wedges
Sliced Cucumber
Preparation:
Toast the rice in a dry skillet over medium-low heat for about 10 minutes until golden brown and fragrant. Grind into a coarse powder. It should remain slightly gritty, not powdery.
Bring the chicken stock to a simmer in a wok or saucepan. Add the chicken and cook, breaking it apart until just cooked through, about 4–5 minutes. Leave a little cooking liquid in the pan.
Remove from the heat and let cool for one minute.
Stir in the fish sauce, lime juice, fresh chilies, and chili flakes. Fold in the shallots, scallions, cilantro, and mint.
Sprinkle over the toasted rice powder just before serving and toss gently.
Serve warm with cabbage leaves and cucumber slices for the traditional Thai accompaniment.
This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School
Gai Larb- The Classic Thai Chicken Salad
Ingredients
Equipment
Method
- Toast the rice in a dry skillet over medium-low heat for about 10 minutes until golden brown and fragrant. Grind into a coarse powder. It should remain slightly gritty, not powdery.
- Bring the chicken stock to a simmer in a wok or saucepan. Add the chicken and cook, breaking it apart until just cooked through, about 4–5 minutes. Leave a little cooking liquid in the pan.
- Remove from the heat and let cool for one minute.
- Stir in the fish sauce, lime juice, fresh chilies, and chili flakes. Fold in the shallots, scallions, cilantro, and mint.
- Sprinkle over the toasted rice powder just before serving and toss gently.
- Serve warm with cabbage leaves and cucumber slices for the traditional Thai accompaniment.