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Thai chicken larb

Thai chicken larb


4 serves

10 m

10 m


  • Spray olive oil
  • 2 cloves garlic, crushed
  • 2 teaspoons finely grated ginger
  • 600 g lean chicken mince
  • 2 tablespoons lime juice
  • 1 tablespoon sweet chilli sauce
  • 1 teaspoon fish sauce
  • 1 bunch coriander, leaves picked, roots finely chopped
  • 200 g cooked vermicelli noodles
  • 150 g mixed salad leaves
  • 2 Lebanese cucumbers, thinly sliced length-ways
  • 1 carrot, thinly sliced length-ways


Step 1

Heat oil in a wok or large frying pan over high heat.

Step 2

Add garlic, ginger, chicken, lime juice, sweet chilli sauce, fish sauce, and coriander roots. Cook, stirring for 8-10 minutes or until golden.

Step 3

Divide the noodles and mixed salad leaves between bowls. Top with chicken mince, cucumber, carrot and coriander leaves.


  • Pork mince or tofu can be used as an alternative.
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