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Tasty, healthy and done in just 15 minutes - that's this pretty authentic Larb Gai. Made with common ingredients and loaded with Thai flavors from fish sauce, lime, chili flakes and fresh mint & cilantro. Low in carbs as well as gluten and dairy free!
This Thai Larb Gai was the first recipe I ever published on this blog. And for a good reason: it's probably the dish I've made most often the past 5 10 years (basically, since I lived in Thailand for a few months).
Why? It's tasty, healthy - and done in 15 minutes. Can't really beat that!
Why you will love this recipe
- Quick & easy and all done in 15 minutes
- All made in one pan for easy clean-up
- A healthy meal - add rice if you want to, or have it on its own
- Loaded with Thai flavors like fish sauce, lime, cilantro & mint
- Just so tasty - you will be making this over and over
- A simplified version where I've switched toasted rice for roasted peanuts to save you some time!
What you need to make it
Ingredient notes & substitutions
- Roasted peanuts are traditionally not an ingredient for Laab Gai, but I like to add them for a bit of crunch. I recommend unsalted roasted peanuts as the dish might otherwise become very salty.
- Authentic Laab Gai uses a toasted rice powder (Khao Khua) for crunch and to thicken the sauce - I often skip it, as it takes a while to make. If you want to include it, I recommend this recipe, and then skip the peanuts.
- Chili flakes - adjust amount depending on taste and strength of the chili. I use a pretty spicy kind.
- Use Thai Chili for the most authentic taste
- Ground chicken - if you can't find it, you can also use chicken filets or chicken thighs diced as small as possible
- Chicken can be switched for ground pork - then skip the oil - as well as for ground beef and ground turkey
- Scallions can be swapped for green onions or spring onions
- Shallots can be swapped for thin sliced red onions
How to make Larb Gai (Laab Gai / Laap Gai)
- Start by mixing together all the ingredients for the sauce: fish sauce, lime juice, water and sugar. Then set aside for now.
- Heat the oil in a pan over high heat and add in the chicken
- Sear 5 minutes, until cooked through, stir often
- Add chili flakes, chopped shallots and chopped scallions
- Mix well, then add the sauce
- Mix and let sit on the heat for 15-30 seconds
- Remove pan from the heat and add chopped cilantro, chopped mint, and chopped roasted peanuts
- Mix well, and serve!
Tips & tricks
- Taste test the sauce to make sure the balance of salty, sweet and sour is just right for you
- Serve with extra seasoning on the side - I like to include fish sauce, chili flakes and lime wedges for everyone to add at their leisure
- This dish is best served at room temperature - not straight from the stove, but not cold either
- Serve as a main course on its own or with a side of rice
- Serve as an appetizer on its own or on top of lettuce leaves
- Store leftovers in the fridge in an airtight container, for up to 4 days
- Eat leftovers cold or heat them slightly
- If you know you're going to have leftovers, don't add the peanuts, cilantro and mint and instead add them just before serving
Recipe FAQ
What is Larb and what does Larb Gai mean?
Larb is a Thai / Laos dish made from ground meat (most often chicken or pork), spices and fresh onion and herbs. It looks like a ground meat salad, but is served warm.
Gai in Thai means chicken, so Larb Gai means "Larb made with chicken". If made with pork, it's called Larb Moo, and if made with beef it's called Larb Neua.
Larb is the Westernization of the Thai / Laos name and it can be spelled larb, laab, larp, lap, lahp or lahb - it's all the same dish.
Is Larb served hot or cold?
Larb is traditionally served hot, straight from the pan. However, it's delicious both cold and at room temperature.
What does Larb Gai taste like?
Larb Gai is savory and spicy, with a distinct fresh bite from onions and fresh herbs and delicious salty and acidic.
More Quick and Easy Thai recipes
Love Thai food, like this spicy Thai Chicken Salad? Then check out these easy recipes as well!
- Fried Spaghetti with Chicken & Green Curry
- Massaman Chicken Curry (Gaeng Massaman Gai)
- Vegetable Pad Thai
- Thai Curry Fried Rice with Broccoli & Mushrooms
- Spicy Chicken Noodle Soup
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Larb Gai
Print RateServings: 2
Calories: 554kcal
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 minutes
Ingredients
- 2 tablespoon vegetable oil
- 1 lb ground chicken
- 1 teaspoon chili flakes
- 2 shallots chopped very small
- 3 whole scallions, green leaves included sliced thin
- 3 tablespoon chopped fresh cilantro
- 15 mint leaves chopped
- 4 tablespoon chopped roasted, unsalted peanuts optional
Sauce
- 1.5 lime juice only
- 2 tablespoon fish sauce
- 2 tablespoon water
- 1 teaspoon sugar
To serve
- fish sauce optional
- lime wedges optional
- chili flakes optional
Instructions
- Start by mixing together the ingredients for the sauce. Taste test and adjust to your liking. Then set aside for now.1.5 lime, 2 tablespoon fish sauce, 2 tablespoon water, 1 teaspoon sugar
- Heat the oil in a pan over high heat and add the minced chicken. Cook for about 5 minutes while stirring to separate the chicken, until chicken is cooked through.2 tablespoon vegetable oil, 1 lb ground chicken
- When the chicken is cooked through, add chili flakes, chopped shallots and scallions. Give it a good mix.1 teaspoon chili flakes, 3 whole scallions, green leaves included, 2 shallots
- Pour over the sauce. Mix, and let sit on the heat for 15-30 seconds. Then remove the pan from the heat.
- Mix in cilantro, mint and peanuts. Taste test, and adjust seasoning if needed.3 tablespoon chopped fresh cilantro, 15 mint leaves, 4 tablespoon chopped roasted, unsalted peanuts
- Serve Larb Gai as it is, with a side of rice, or in lettuce cups. Include a side of fish sauce, lime wedges and chili flakes.fish sauce, lime wedges, chili flakes
Equipment needed for this recipe
Video
Notes
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This recipe serves 2 as a main course without rice, 3-4 with rice, and 4-6 as a starter without rice.
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Ingredient notes & substitutions
- Roasted peanuts are traditionally not an ingredient for Larb Gai, but I like to add them for a bit of crunch. I recommend unsalted roasted peanuts as the dish might otherwise become very salty.
- Authentic Larb Gai uses a toasted rice powder (Khao Khua) for crunch and to thicken the sauce - I often skip it, as it takes a while to make. If you want to include it, I recommend this recipe, and then skip the peanuts.
- Chili flakes - adjust amount depending on your taste and the strength of the chili flakes you use. I use a pretty spicy kind.
- Use Thai Chili flakes for the most authentic taste
- Ground chicken - if you can't find it, you can also use chicken filets or chicken thighs diced as small as possible
- Chicken can be switched for ground pork - then skip the oil - as well as for ground beef and ground turkey
- Scallions can be swapped for green onions or spring onions
- Shallots can be swapped for thin sliced red onions
Tips & tricks
- Taste test the sauce to make sure the balance of salty, sweet and sour is just right for you
- Serve Larb Gai with more seasonings on the side - I like to include fish sauce, chili flakes and lime wedges on the table so my guests can adjust the taste
- This dish is best served at room temperature - not straight from the stove, but not cold either
- Serve as a main course on its own or with a side of rice - preferably sticky rice
- Serve as an appetizer on its own or on top of lettuce leaves
- Store leftovers in the fridge in an airtight container, for up to 4 days
- Eat leftovers cold or heat them slightly
- If you know you're going to have leftovers, don't add the peanuts, cilantro and mint and instead add them just before serving
Nutrition
Calories: 554kcal | Carbohydrates: 16g | Protein: 47g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 195mg | Sodium: 1711mg | Potassium: 1589mg | Fiber: 4g | Sugar: 6g | Vitamin A: 835IU | Vitamin C: 15mg | Calcium: 73mg | Iron: 4mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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Scott
Lost easy and delicious