Ingredients
- Lemongrass sticks 2
- Thai sticky rice 50g, uncooked
- Lime leaves 10
- Dried galangal 2 pieces
- Peanut oil 1 tbsp
- Chicken mince 400g
- SpinneysFOOD Crushed Chilli 1 tbsp
- SpinneysFOOD Fine Grain White Sugar 1 tsp
- Fish sauce 2 tbsp
- Lime 2
- Shallots 2
- SpinneysFOOD Spring Onions 3
- SpinneysFOOD Fresh Coriander A handful, picked
- SpinneysFOOD Fresh Mint A handful, picked
- Glass noodles To serve
Nutrition (Per serving)
- Calories 479
- Fat 5.6g
- Saturates 1.3g
- Protein 36.1g
- Carbs 69.9g
- Sugars 2.4g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Chicken larb with glass noodles
Thai 10 Mins Prep · 20 Mins Cook
- Chop the lemongrass.
- Heat a frying pan over a medium heat and add the chopped lemongrass, rice, lime leaves and galangal. Toast until golden and fragrant, stirring occasionally – approx. 10 minutes.
- Remove the lime leaves, lemongrass, galangal and transfer to a pestle and mortar or food processor. Blend to form a powder. Set aside.
- Heat the frying pan again and add the peanut oil. Fry the chicken mince until caramalised. Add 2 tablespoons of the toasted rice powder, chilli flakes, sugar, fish sauce and lime juice.
- Finely slice the shallots and spring onions and add to the mixture. Adjust the seasoning with more fish sauce, lime juice or chilli.
- Toss through the coriander, finely sliced spring onions and mint leaves. Serve with glass noodles.