Larb Gai (Spicy Thai Minced Chicken Salad)

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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)

1. Start by mixing together all the ingredients for the sauce: fish sauce, lime juice, water and sugar. Then set aside for now.
2. Heat the oil in a pan over high heat and add in the chicken
3. Sear 5 minutes, until cooked through, stir often
4. Add chili flakes, chopped * shallots and chopped scallions

5. Mix well, then add the sauce
6. Mix and let sit on the heat for 15-30 seconds
7. Remove pan from the heat and add chopped * cilantro, chopped * mint, and chopped * roasted peanuts
8. 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

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

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...and let me know what you loved about it in the comments.