Gluten-Free Thai-style Chicken Salad (Larb Gai)

Celiac.com 04/28/2023 - Larb gai, also known as Thai chicken salad, is a dish made with ground chicken, chiles, mint, lime and basil, and folded into lettuce cups, a bit like a burrito. Larb gai can be served as a main dish, but it makes a great appetizer. 

Ingredients:

• 1 pound ground chicken
• 2 tablespoons canola oil
• 2 shallots, thinly sliced
• 2 green or red fresh chiles, seeded and chopped
• 2 garlic cloves, minced
• 2 tablespoons lime juice
• 3 tablespoons fish sauce
• 1 tablespoon sweet chili sauce
• 2 teaspoons brown sugar
• 1 to 2 teaspoons Sriracha chili sauce
• 1/4 cup fresh cilantro leaves
• 2 tablespoons minced fresh mint
• 2 bunches of rice "stick noodles"
• Boston lettuce leaves, optional

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Directions:
Put the noodles into a dish or bowl of boiling water. Follow directions to cook noodles until tender, but chewy. Drain and set aside.

In a large skillet, cook chicken over medium heat until no longer pink, 8-10 minutes, breaking it into crumbles; drain. 

In the same skillet, heat oil over medium heat. 

Add shallots and chiles; cook and stir until tender, 3-4 minutes. 

Add garlic; cook 1 minute longer.

Stir in the cooked chicken, lime juice, fish sauce, chili sauce, brown sugar and Sriracha. 

Cook and stir until heated through. Stir in cilantro and mint. Serve with lettuce leaves and rice noodles on the side.

To build it, put a bit of noodles into the lettuce cup, top with some larb, fold like a burrito and eat. 

Note: Be careful with peppers! The oils can burn skin. Be sure to wear disposable gloves when cutting hot peppers. Avoid touching your face.