This is based on the Thai dish ‘larb’ which is a fresh, fragrant stirfry of ground chicken or pork. If you don’t want to invest in a bottle of fish sauce you could use 1/4 cup soy sauce instead. It will be slightly more salty and heavy but still lovely and fresh with the lime and herbs.
Dried rice noodles are an excellent option when you’re catering for people with wheat and gluten sensitivity.
Another allergen note. Most soy sauces contain some wheat derivitaves and aren’t suitable for gluten free diets. The Japanese soy sauce known as Tamari does not contain wheat so look for this if you need to.
375g (3/4lb) rice sticks (dried rice noodles)
600g (1 1/2lb) minced (ground) chicken
1/3 cup fish sauce
1/4 cup lime juice + lime halves to serve
1 bunch coriander or fresh mint, leaves picked
Place noodles in a large heatproof bowl. Cover with boiling water and allow to soften.
Heat some peanut or vegetable oil in a large wok or frying pan.
Cook chicken over high heat until well browned. Drain noodles and add to pan.
Cook until noodles are heated through and softened. Add fish sauce and stir for a few seconds. Remove from the heat and toss through lime juice and herbs.
TADAAAAAAAA! How yum & simple. Serves 4. 5 Ingredients, 10 minutes to prepare.