Get ready to ignite your taste buds! Larb, a traditional Laotian dish, has taken the culinary world by storm with its bold flavors and versatility. This spicy salad-like dish typically consists of minced meat (chicken, beef, pork, or fish), herbs, chilies, lime juice, and toasted rice powder. But don’t be limited – we’ve got 22 mouth-watering recipes that take this classic to new heights! From Thai Chicken Larb Salad to Seafood Larb with Shrimp and Squid, and even Larb Pizza with a Thai Twist, we’re about to explore the infinite possibilities of this spicy delight.
Thai Chicken Larb Salad
Experience the bold flavors of Thailand with this refreshing salad recipe. A spicy and sour combination of chicken, herbs, and chilies will tantalize your taste buds.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into small pieces
– 2 cups mixed greens (such as cilantro, basil, mint)
– 1/4 cup chopped cilantro
– 2 tablespoons lime juice
– 1 tablespoon fish sauce
– 1 tablespoon palm sugar
– 1-2 Thai bird’s eye chilies, seeded and chopped
– 1/4 teaspoon ground black pepper
– Salt to taste
– 2 tablespoons toasted peanuts or cashews
Instructions:
1. In a large bowl, combine chicken, lime juice, fish sauce, palm sugar, and black pepper. Mix well.
2. Add the mixed greens, cilantro, and chilies to the bowl. Toss until everything is well combined.
3. Season with salt to taste.
4. Garnish with toasted nuts and serve immediately.
Cooking Time: 15-20 minutes
Laotian Beef Larb with Fresh Herbs
This classic Laotian dish is a staple of Lao cuisine, made with tender beef, aromatic fresh herbs, and a zesty dressing. With its bold flavors and textures, this recipe is perfect for a quick and delicious dinner.
Ingredients:
– 1 lb beef (such as ribeye or sirloin), sliced into thin strips
– 2 cloves garlic, minced
– 1 tablespoon fish sauce
– 1 tablespoon lime juice
– 1 tablespoon palm sugar
– 1/4 cup chopped fresh mint leaves
– 1/4 cup chopped fresh cilantro leaves
– 1/4 cup chopped scallions (green onions)
– Salt and pepper to taste
– Chopped chilies or red pepper flakes for added heat (optional)
Instructions:
1. In a large skillet or wok, cook the beef over medium-high heat until browned, about 3-4 minutes.
2. Add garlic, fish sauce, lime juice, and palm sugar. Stir-fry for 1 minute.
3. Stir in mint, cilantro, and scallions.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with additional herbs if desired.
Cooking Time: 15 minutes
Spicy Pork Larb with Toasted Rice Powder
This classic Thai dish gets a boost of flavor from toasted rice powder and a kick of heat from fresh chilies. Perfect for those who love spicy food, this recipe is quick to make and packed with flavor.
Ingredients:
– 1 pound pork shoulder, minced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 tablespoons vegetable oil
– 2-3 fresh Thai bird’s eye chilies, seeded and minced
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– 1 teaspoon toasted rice powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic, ginger, and chilies; stir-fry until fragrant (30 seconds).
3. Add pork; cook until browned, breaking up with spoon as needed (5 minutes).
4. Stir in fish sauce, lime juice, and toasted rice powder. Season with salt to taste.
5. Serve immediately, garnished with cilantro leaves.
Cooking Time: 10-12 minutes
Vegetarian Larb with Mushrooms and Tofu
This vegetarian take on the traditional Thai dish, larb, swaps meat for tender mushrooms and crispy tofu, while maintaining its bold and aromatic flavor profile.
Ingredients:
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1/2 cup firm tofu, cut into small cubes
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon brown sugar
– 1/4 teaspoon red pepper flakes (optional)
– 2 cups mixed greens (cilantro, basil, mint)
– Salt and pepper to taste
– Chopped cilantro for garnish
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add mushrooms and cook until tender, about 3-4 minutes.
3. Add tofu and cook until golden brown, about 2-3 minutes.
4. In a small bowl, whisk together soy sauce, lime juice, garlic, ginger, and sugar.
5. Pour the marinade over the mushroom-tofu mixture and stir to combine.
6. Cook for an additional minute, then season with salt, pepper, and red pepper flakes (if using).
7. Serve the Vegetarian Larb over mixed greens and garnish with chopped cilantro.
Cooking Time: 15-20 minutes
Duck Larb with Mint and Cilantro
This spicy and refreshing Lao dish is a perfect blend of flavors, textures, and aromas. Crispy duck meat, crunchy mint, and tangy cilantro come together to create an unforgettable culinary experience.
Ingredients:
– 1/2 cup crispy duck breast, diced
– 1/4 cup fresh mint leaves, chopped
– 1/4 cup fresh cilantro leaves, chopped
– 2 cloves garlic, minced
– 1 tablespoon fish sauce
– 1 tablespoon lime juice
– 1 teaspoon palm sugar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine duck, mint, cilantro, garlic, fish sauce, lime juice, and palm sugar.
2. Mix well until all the ingredients are fully incorporated.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Serve chilled or at room temperature.
Cooking Time: 10-15 minutes
Seafood Larb with Shrimp and Squid
This spicy Thai-inspired dish combines succulent shrimp and squid with aromatics and chilies, perfect for a quick and flavorful meal. With its bold flavors and textures, this seafood larb is sure to satisfy any appetite.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 pound cleaned squid rings
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 Thai bird’s eye chilies, seeded and chopped
– 1 tablespoon fish sauce
– 1 tablespoon lime juice
– 1 teaspoon palm sugar (or brown sugar)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic, ginger, and chilies; cook until fragrant, about 30 seconds.
3. Add shrimp and squid; cook until pink and tender, about 2-3 minutes per side.
4. Stir in fish sauce, lime juice, and palm sugar.
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves and serve immediately.
Cooking Time: 10-12 minutes
Traditional Larb Gai (Chicken Larb)
This iconic Laotian dish is a flavorful and aromatic stir-fry made with chicken, herbs, chilies, and lime. A staple in Lao cuisine, Larb Gai is a must-try for anyone looking to experience the bold flavors of Laos.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed herbs (basil, mint, cilantro)
– 2 Thai bird’s eye chilies, minced
– 2 cloves garlic, minced
– 1 tablespoon fish sauce
– 1 tablespoon lime juice
– 1/4 teaspoon black pepper
– Salt to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from the pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of oil, minced chilies, garlic, fish sauce, lime juice, and black pepper. Stir-fry for 30 seconds.
4. Add the mixed herbs and stir-fry until they wilt slightly, about 2 minutes.
5. Return the chicken to the pan and stir-fry until well combined with the herb mixture.
6. Season with salt to taste.
7. Serve hot over sticky rice or enjoy as a snack.
Cooking Time: 20-25 minutes
Larb Moo (Pork Larb) with Lime and Chili
This classic Thai dish, Larb Moo (Pork Larb), is a flavorful and spicy stir-fry that combines tender pork with a tangy and aromatic sauce. With the added zing of lime and chili, this recipe is a must-try for any fan of Southeast Asian cuisine.
Ingredients:
– 1 lb pork shoulder or pork mince
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon soy sauce
– 1 tablespoon fish sauce
– 1 tablespoon lime juice
– 1/4 cup chopped cilantro
– 1-2 Thai bird’s eye chilies, seeded and minced (depending on desired level of spiciness)
– Salt and black pepper to taste
– Fresh lime wedges for serving
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic, ginger, soy sauce, fish sauce, and chilies. Stir-fry until fragrant (30 seconds).
3. Add pork and stir-fry until cooked through (5-7 minutes).
4. Squeeze lime juice over the mixture and stir to combine.
5. Garnish with cilantro and serve hot with steamed rice or noodles.
Cooking Time: 15-20 minutes
Larb Ped (Duck Larb) with Roasted Rice
Discover the bold flavors of Laos with this spicy and savory duck larb recipe, served over a bed of roasted rice.
Ingredients:
– 1 lb boneless duck breast, minced
– 2 cups mixed greens (basil, mint, cilantro)
– 1/2 cup roasted rice
– 2 cloves garlic, minced
– 1 tablespoon fish sauce
– 1 tablespoon lime juice
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes
– Salt and black pepper, to taste
– 2 tablespoons chopped scallions, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss rice with 1 tablespoon of oil and season with salt. Roast in the oven for 15-20 minutes, or until lightly browned.
3. In a large skillet, heat 1 tablespoon of oil over medium-high. Add garlic, ginger, and red pepper flakes; cook for 1 minute.
4. Add duck breast and cook until browned, breaking up with a spoon as it cooks.
5. Stir in fish sauce, lime juice, and mixed greens. Cook for an additional 2-3 minutes.
6. Serve larb over roasted rice, garnished with scallions.
Cooking Time: 25-30 minutes
Larb Pla (Fish Larb) with Lemongrass
This classic Thai dish is a flavorful and aromatic salad made with fish, lemongrass, chilies, and herbs. With its bold and zesty taste, it’s perfect for a quick and delicious meal.
Ingredients:
– 1/2 pound fish (such as tilapia or cod), cut into small pieces
– 2 stalks of lemongrass, bruised and chopped
– 1 Thai chilies, seeded and minced
– 2 cloves of garlic, minced
– 1 tablespoon fish sauce
– 1 tablespoon lime juice
– 1/4 cup chopped cilantro
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the fish pieces, lemongrass, chilies, and garlic.
2. Add the fish sauce, lime juice, and salt. Mix well.
3. Stir in the chopped cilantro.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 10-15 minutes (prep time included)
Larb Neua (Beef Larb) with Fresh Mint
Larb Neua, or spicy beef salad, is a classic Laotian dish that combines the bold flavors of chili peppers and lime juice with the richness of grilled beef. This recipe adds a refreshing twist by incorporating fresh mint leaves for a cooling contrast.
Ingredients:
– 1 lb beef (rare steak or brisket), sliced into thin strips
– 2 cups mixed herbs (basil, cilantro, mint)
– 2 cloves garlic, minced
– 1 tablespoon fish sauce
– 1 tablespoon lime juice
– 1/4 cup chopped chili peppers
– Salt and black pepper to taste
– 2 tablespoons toasted rice powder (optional)
Instructions:
1. Grill the beef strips until cooked through.
2. In a mortar and pestle, pound the mixed herbs with garlic until well combined.
3. Add fish sauce, lime juice, and chili peppers to the herb mixture and grind until smooth.
4. Slice the grilled beef into thin strips and add to the herb mixture.
5. Mix well and season with salt and black pepper.
6. Garnish with fresh mint leaves and toasted rice powder (if using).
7. Serve immediately.
Cooking Time: 15-20 minutes
Larb Tod (Fried Larb) Crispy Version
Larb Tod is a popular Thai street food that typically consists of crispy fried minced meat (usually pork or chicken) mixed with aromatics, chilies, and herbs. In this recipe, we’ll take it to the next level by adding an extra crunch and flavor by frying the mixture twice.
Ingredients:
– 1 cup minced pork (or chicken)
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup chopped Thai basil
– 1/4 cup chopped cilantro
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– 1 teaspoon sugar
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
Instructions:
1. In a bowl, mix together minced pork, garlic, ginger, Thai basil, cilantro, fish sauce, lime juice, sugar, salt, and black pepper.
2. Cover the mixture and refrigerate for at least 30 minutes to allow flavors to meld.
3. Heat about 1/2 inch (1 cm) of vegetable oil in a wok or deep frying pan over medium-high heat.
4. Using a spoon, drop small amounts of the meat mixture into the oil and fry until crispy and golden brown, about 2-3 minutes.
5. Remove the fried larb from the oil with a slotted spoon and drain on paper towels.
6. Repeat the frying process until all the mixture is used up.
Cooking Time: About 15-20 minutes total (including refrigeration time)
Larb with Quinoa for a Healthy Twist
This Thai-inspired dish gets a nutritious boost by substituting traditional rice with quinoa, adding protein-rich edamame, and using lean chicken breast. The result is a flavorful and filling meal that’s perfect for a quick lunch or dinner.
Ingredients:
– 1 cup cooked quinoa
– 1 pound boneless, skinless chicken breast, cut into small pieces
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup chopped cilantro
– 1/2 cup edamame, shelled and cooked
– 2 tablespoons soy sauce (low-sodium)
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. In a medium bowl, whisk together soy sauce, lime juice, garlic, and ginger.
2. Add the chicken breast pieces and marinate for at least 30 minutes or up to several hours in the refrigerator.
3. Cook quinoa according to package instructions.
4. Grill or sauté the chicken until cooked through.
5. Combine cooked quinoa, chicken, edamame, and cilantro in a bowl.
6. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Spicy Turkey Larb with Basil
This recipe adds a bold twist to the traditional Laotian dish, larb, by substituting ground turkey for the usual beef or pork. The result is a spicy, sour, and savory stir-fry that’s perfect for a quick weeknight dinner.
Ingredients:
– 1 lb ground turkey
– 2 tablespoons fish sauce
– 1 tablespoon soy sauce
– 1 tablespoon lime juice
– 1 tablespoon brown sugar
– 1/4 teaspoon red pepper flakes
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 cup mixed greens (such as basil, mint, and cilantro)
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the turkey and cook, breaking up with a spoon, until browned, about 5 minutes.
3. Add the fish sauce, soy sauce, lime juice, brown sugar, and red pepper flakes. Stir to combine.
4. Cook for an additional 2-3 minutes, or until the mixture is heated through.
5. Stir in the garlic and greens.
6. Season with salt and pepper to taste.
7. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Larb with Ground Lamb and Pine Nuts
A flavorful twist on the classic Laotian dish, this Larb recipe combines the richness of ground lamb with the crunch of toasted pine nuts.
Ingredients:
- 1 pound ground lamb
- 2 cloves garlic, minced
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon toasted pine nuts
- 1 teaspoon grated ginger
- Salt and black pepper to taste
- Chopped scallions and additional lime wedges for serving (optional)
Instructions:
- In a large skillet, cook the ground lamb over medium-high heat until browned, breaking it up with a spoon as it cooks.
- Add the garlic, fish sauce, lime juice, cilantro, and ginger. Stir to combine, then reduce heat to low and simmer for 5 minutes.
- Stir in the toasted pine nuts. Season with salt and black pepper to taste.
- Serve warm or at room temperature, garnished with chopped scallions and a lime wedge if desired.
Cooking Time: 15-20 minutes
Larb Wraps with Lettuce and Herbs
Experience the bold flavors of Thailand with this refreshing wrap recipe, perfect for a light and satisfying meal or snack. The combination of juicy meat, crunchy lettuce, and aromatic herbs will transport your taste buds to the streets of Bangkok.
Ingredients:
– 1/2 cup cooked beef (or chicken), diced
– 1/4 cup chopped fresh mint leaves
– 1/4 cup chopped fresh cilantro leaves
– 1/4 cup chopped lettuce
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– 1 tablespoon brown sugar
– 1 teaspoon chili flakes
– Salt, to taste
– 6-8 large lettuce leaves
– 6-8 wraps (tortilla or rice paper)
Instructions:
1. In a bowl, combine diced beef, fish sauce, lime juice, brown sugar, and chili flakes. Mix well.
2. Add chopped mint and cilantro leaves to the beef mixture and stir to combine.
3. Lay a lettuce leaf on a wrap, followed by a spoonful of the larb mixture.
4. Top with another lettuce leaf and fold the wrap in half.
5. Repeat with remaining ingredients.
6. Cook for 2-3 minutes or until the wraps are crispy.
Cooking Time: 10-12 minutes
Larb Pizza with a Thai Twist
Experience the bold flavors of Thailand on a classic pizza with this unique Larb-inspired recipe.
Ingredients:
– 1 lb pizza dough (homemade or store-bought)
– 2 tbsp vegetable oil
– 1 cup cooked ground pork
– 1/4 cup chopped Thai basil
– 2 cloves garlic, minced
– 2 tbsp fish sauce
– 1 tsp lime juice
– Salt and pepper to taste
– Chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. In a pan, heat oil over medium-high. Add ground pork and cook until browned, breaking apart with spoon as needed.
4. Add Thai basil, garlic, fish sauce, and lime juice. Stir-fry for 1-2 minutes or until fragrant.
5. Spread cooked pork mixture evenly across pizza dough, leaving a small border around edges.
6. Bake for 12-15 minutes or until crust is golden brown.
7. Garnish with chopped cilantro and serve hot.
Cooking Time: 18-20 minutes
Larb Tacos with Asian Slaw
Inspired by the bold flavors of Thailand and the freshness of Mexico, this recipe combines the two to create a unique and delicious dish.
Ingredients:
– 1 pound ground pork or beef
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– 1 tablespoon chopped cilantro
– 1 tablespoon grated ginger
– 1/4 cup chopped scallions
– Salt, to taste
– 8-10 corn tortillas
– Asian Slaw (recipe below)
Asian Slaw:
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon honey
– 1/4 cup chopped cilantro
– Salt, to taste
Instructions:
1. In a large skillet, cook the ground meat over medium-high heat, breaking it up with a spoon as it cooks.
2. Add fish sauce, lime juice, cilantro, and ginger. Cook until combined.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by placing cooked meat mixture onto tortillas and topping with Asian Slaw.
Cooking Time: 15 minutes
Larb Stuffed Peppers with Sticky Rice
A flavorful twist on traditional stuffed peppers, this recipe combines the spicy kick of Larb (Laotian meat salad) with the comforting warmth of sticky rice.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked sticky rice
– 1/2 cup Larb (Laotian meat salad)
– 1 tablespoon soy sauce
– 1 tablespoon fish sauce
– 1 tablespoon lime juice
– 1/4 teaspoon black pepper
– Salt to taste
– Vegetable oil for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a bowl, mix together cooked sticky rice, Larb, soy sauce, fish sauce, lime juice, black pepper, and salt.
4. Stuff each pepper with the rice mixture, filling to the top.
5. Drizzle vegetable oil over the peppers and cover the baking dish with aluminum foil.
6. Bake for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender.
Cooking Time: 35-40 minutes
Larb Spring Rolls with Peanut Sauce
Discover the perfect fusion of Asian flavors with these crispy spring rolls filled with spicy Larb chicken and served with a creamy peanut sauce. A delicious and refreshing twist on traditional appetizers.
Ingredients:
– 1 package spring roll wrappers
– 1/2 cup cooked and shredded chicken breast
– 1/4 cup mixed vegetables (bean sprouts, carrots, cabbage)
– 2 tablespoons Larb seasoning (Thai red curry paste, fish sauce, lime juice, chili flakes)
– 1 tablespoon vegetable oil
– Salt to taste
– Peanut Sauce ingredients:
+ 1/2 cup peanut butter
+ 1/4 cup coconut milk
+ 2 tablespoons soy sauce
+ 2 tablespoons brown sugar
+ 2 tablespoons rice vinegar
+ 1 teaspoon grated ginger
Instructions:
1. Preheat oil in a pan to medium-high heat.
2. Add mixed vegetables and cook until tender, about 3 minutes.
3. Add cooked chicken, Larb seasoning, and salt; stir-fry for another minute.
4. Lay spring roll wrappers flat and fill with the chicken mixture.
5. Roll up and seal edges with water.
6. Cook in oil for 2-3 minutes or until golden brown.
7. Serve with Peanut Sauce (mix all ingredients in a bowl and refrigerate for at least 30 minutes).
Cooking Time: 15 minutes
Larb Burger with Sriracha Mayo
Elevate your burger game with this bold and spicy Larb-inspired creation, featuring a juicy patty topped with crispy rice, tangy sriracha mayonnaise, and crunchy peanuts.
Ingredients:
– 4 beef patties (80/20 or 70/30 lean to fat ratio works well)
– 1 cup cooked Thai jasmine rice
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon fish sauce (optional)
– 1 teaspoon soy sauce
– 1/4 teaspoon black pepper
– 4 hamburger buns
– Sriracha mayonnaise (see below for recipe)
– Chopped peanuts and cilantro leaves for garnish
Sriracha Mayonnaise:
– 2 tablespoons mayonnaise
– 1 tablespoon sriracha sauce
– 1 tablespoon chopped cilantro
– Salt to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Form beef patties and cook for 3-4 minutes per side, or until cooked to desired level of doneness.
3. Meanwhile, toast hamburger buns on the grill or in a toaster.
4. In a small skillet, heat oil over medium heat. Add chopped onion and cook until translucent, about 2 minutes.
5. Assemble burgers by spreading sriracha mayonnaise on the bottom bun, followed by a cooked patty, crispy rice mixture (see below), and top bun.
Crispy Rice Mixture:
1. Heat oil in a small skillet over medium heat. Add cooked rice and cook, stirring frequently, until lightly toasted and crunchy.
2. Mix in chopped peanuts, fish sauce (if using), soy sauce, and black pepper.
Cooking Time: 10-12 minutes
Larb Pasta Salad with Lime Dressing
This Larb-inspired pasta salad combines the bold flavors of Southeast Asian cuisine with a zesty lime dressing, making it a perfect side dish for your next gathering. With just a few ingredients and simple steps, you’ll be enjoying this flavorful salad in no time.
Ingredients:
– 8 oz. pasta of your choice (e.g., linguine or fettuccine)
– 1/2 cup cooked chicken, diced
– 1/4 cup chopped fresh mint leaves
– 1/4 cup chopped fresh cilantro leaves
– 1/4 cup toasted peanuts or cashews
– 2 tbsp. soy sauce
– 2 tbsp. lime juice
– 1 tsp. grated ginger
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large bowl, combine cooked chicken, mint leaves, cilantro leaves, and toasted nuts.
3. In a small bowl, whisk together soy sauce, lime juice, and grated ginger.
4. Add the dressing to the pasta mixture and toss to combine.
5. Season with salt and pepper to taste.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 15-20 minutes (not including chilling time)
Conclusion
Get ready to spice up your meals with these 22 mouth-watering Larb recipes! This traditional Thai dish typically consists of minced meat, herbs, chilies, and lime juice. Our collection offers a variety of creative twists, from classic chicken and beef options to seafood, vegetarian, and even quinoa-based versions. Try your hand at spicy pork larb with toasted rice powder or duck larb with mint and cilantro. Or, go for something new like larb pizza with a Thai twist or larb tacos with Asian slaw. Whatever your taste buds desire, there’s a Larb recipe to satisfy!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
