Best Thai Chicken Or Pork Salad With Glass Noodles Larb Woosen Ga Recipes

LARB GAI

Larb Gai image

Larb gai (Thai chicken salad) is a dish made with ground chicken, chiles, mint and basil. Serve as a main dish or as an appetizer in lettuce cups. For a heartier version, serve it with rice. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1 pound ground chicken
2 tablespoons canola oil
2 shallots, thinly sliced
2 green or red fresh chiles, seeded and chopped
2 garlic cloves, minced
2 tablespoons lime juice
3 tablespoons fish sauce
1 tablespoon sweet chili sauce
2 teaspoons brown sugar
1 to 2 teaspoons Sriracha chili sauce
1/4 cup fresh cilantro leaves
2 tablespoons minced fresh mint
Hot cooked sticky rice
Boston lettuce leaves, optional

Steps:

In a large skillet, cook chicken over medium heat until no longer pink, 8-10 minutes, breaking it into crumbles; drain. In the same skillet, heat oil over medium heat. Add shallots and chiles; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the cooked chicken, lime juice, fish sauce, chili sauce, brown sugar and Sriracha. Cook and stir until heated through. Stir in cilantro and mint. Serve with rice and, if desired, lettuce leaves.

Nutrition Facts : Calories 262 calories, Fat 16g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 1211mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 20g protein.

THAI CHICKEN (OR PORK) SALAD WITH GLASS NOODLES - LARB WOOSEN GA

Thai Chicken (Or Pork) Salad With Glass Noodles - Larb Woosen Ga image

This is my favourite Thai dish of all time! I lived in Bangkok for 5 years and this was a staple of my diet. My husband and I like it very very spicy, so if you don't, cut the spice by at least half. If you prefer rice to noodles, leave them out and serve this over rice. Then it would be called "Larb Gai (Moo)". This recipe came from a Thai cooking website and has been modified slightly.

Provided by Jo in Singapore

Categories Chicken

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

1 (1 1/2 ounce) package bean thread noodles (Mung bean noodles)
1/2 cup shallot, sliced finely (small red onions)
1 lb ground chicken or 1 lb pork, cooked
2 garlic cloves, chopped finely
2 tablespoons uncooked jasmine rice (khao koor (see below)
1/2 tablespoon ground thai chili powder (or cayenne will do)
1 tablespoon red chili pepper flakes
2 1/2 tablespoons fish sauce
2 1/2 tablespoons lime juice
1/4 cup spring onion, chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint leaves

Steps:

Soak bean threads in water for at least 5 minutes, then use scissors to cut it a few times into 2-3 inch pieces. Boil in water for just 2 minutes, drain, place in bowl, drizzle a small amount of vegetable oil over noodles to prevent them sticking together, and set aside. Do this while the chicken (or pork) cooks.
To prepare khao koor: get a skillet fairly hot, and add 2 tablespoons of uncooked jasmine rice. Keep it moving until the rice starts to turn golden brown. Remove from the heat and allow to cool. Grind to a fairly coarse powder in a mortar and pestle or coffee grinder. The powder should retain some texture and not be too fine a powder.
In the same skillet, cook the chicken/pork with the garlic with a small amount of oil.
In a large mixing bowl, add shallots, cooked chicken (or pork), khao koor, ground Thai chile powder, chili flakes, fish sauce, and lime juice. Toss gently until mixed well.
Add bean thread noodles, spring onion, cilantro, and toss it together a little (not too much).
Transfer to a dish and top with a generous amount of whole fresh mint leaves.
If not using the noodles, serve over rice with a side of fresh veggies, like sliced cuccumber, sliced green cabbage, raw sugar snap peas, etc.

Nutrition Facts : Calories 452.5, Fat 8.2, SaturatedFat 2, Cholesterol 158.9, Sodium 1982.3, Carbohydrate 41.1, Fiber 3.2, Sugar 1.9, Protein 52.9