Easy Thai Larb Gai salad recipe. A fresh, tangy flavor with a slightly crunchy texture from the toasted rice. A fresh and delicious Thai chicken salad. Light yet full of bold and memorable flavors of summer salad.
It's pronounced "Lab", please, not Larb with the r sound in the pronunciation. Please, please, please omit the “r” from the name, I cringe hearing people say, “LAR-AB”. (Insert cringe emoji here!) Just plain Laab, short, sweet, and choppy sound. (:
Ok, now that part’s out of the way! This easy recipe is a simple and slightly modified version of the traditional Thai Larb Gai recipe. Before I had children, I’d search high and low for hard-to-find ingredients. I feel super loyal to the traditional flavors of Thai food and it’s hard for me to veer away from it. Maybe it’s perfection. But I’d like to call it art creation. To me, cooking, prepping, and presenting food, especially Thai food is an art form. I still look for hard-to-find ingredients but since becoming a mom, quick and easy take precedents. However, I will not sacrifice the flavors or the healthy option. So over the years, I’ve been modifying some of my Thai recipes a bit for simplicities sake while not willing to give up the healthy and tasty flavors.
This recipe is so easy that you will not even need to go to the Asian Market for any of the ingredients! You can find all these items at your local grocery store. Give it a try, I think it will easily be your new favorite easy Thai Chicken Larb recipe. A more traditional and not-so-easy recipe will come later. For now, this dish was my go-to dish for many of my food prep meals. Just leave the dry roasted rice out in an air-tight container until you are ready to have the salad again or the rice will expand and get soggy.
How to Make Thai Chicken Salad, (Larb Gai)
These are the fresh ingredients you'll need for this easy Larb Gai, Thai Chicken Salad.
Start by pan-frying the garlic in the oil over medium heat on the stove for a minute. Then add in the meat for about 15-20 minutes until the meat is slightly golden brown. If your meat starts to dry up to quickly, you can a couple of tablespoon of water to help bring the moisture back. Let the meat cool for 15-20 minutes after you are done cooking it.
You can toast the uncooked rice after the meat is done or simultaneously, but I prefer to work on both at the same time.
Now, while the rice and meat are cooling, chop up the herbs into a bowl, add the sauces and mix in well.
Add in the meat and chili flakes and stir again. Adjust the taste here, you can add more fish sauce for salt or more lime for the fresh and tangy taste. Add the toasted rice last. Lightly stir it all together and serve. Note here* The toasted rice will soften and get soggy after some time. What you can do is add the rice into your individual serving bowl and save the rest for your leftovers. Enjoy!
This larb has been a family favorite for years. It keeps well the next days, too, for leftovers. Just make sure to leave out the roasted rice until right before serving or it will get soggy.
The traditional Larb Gai made by my Thai family is usually made from uncut chicken breast and the meat will then be chopped up very well with a butcher knife or cleaver to mince the meat. It’s then boiled for a few minutes before letting it cool. My easy Thai chicken larb recipe version, however, is quite a bit easier and will cut down on cooking time by at least 20 minutes.
So here we go.Print