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Chicken larb platter
Chicken larb platter
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Savour this delicious Asian noodle dish, perfect for sharing and easy to take to potlucks.
Ingredients:
  • 2 x 200g packets rice stick noodles
  • 45.50 gm peanut oil
  • 1kg chicken mince
  • 3 lemongrass stalks, white part only, finely chopped
  • 4 garlic cloves, crushed
  • 5cm piece fresh ginger, peeled, finely chopped
  • 40.00 ml kecap manis
  • 4 gem lettuces, finely shredded
  • 250.00 ml fresh Thai basil leaves, plus extra to serve
  • 62.50 ml salted roasted peanuts, chopped
  • Lime wedges, to serve
  • 70.95 gm caster sugar
  • 125.00 gm water, boiling
  • 86.63 gm lime juice
  • 100.65 gm fish sauce
  • 41.60 gm hot chilli sauce
Instructions:
  • Prepare the Chilli Lime Dressing by adding sugar and boiling water to a heatproof screw-top jar. Secure the lid and shake until the sugar dissolves. Remove the lid, then add lime juice, fish sauce, and chilli sauce. Secure the lid again and shake until well combined. Set aside for later use.
  • Prepare the noodles according to the package instructions. After draining, place them in a bowl and mix in 2 teaspoons of oil until well coated. Cover to maintain warmth.
  • 1. Preheat a wok over high heat and add half of the remaining oil, swirling to coat. 2. Stir-fry the mince in 3 batches, using a wooden spoon to break up lumps, for 3 to 5 minutes until browned and cooked through. 3. Transfer the cooked mince to a bowl.
  • Heat the remaining oil in a wok and swirl to coat. Add lemongrass, garlic, and ginger, stir-frying for 1 minute until fragrant. Return the mince to the wok and stir-fry to combine. Add kecap manis and half of the dressing, stir-fry for 1 to 2 minutes until slightly thickened. Toss in the noodles, then remove from heat.
  • To plate, mix in lettuce and basil with larb. Transfer to a serving platter and drizzle with the rest of the dressing. Top with peanuts and extra basil. Serve with lime wedges.

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