Thai Chicken Salad Laab Kai: Serves 4

One of my all-time favourite Thai side salad recipes. Its wonderfully fragrant with a hot and sour tang, If I'm having friends over for a Thai dinner this is always on the menu in addition to BBQ pork spare ribs, green papaya salad and sticky rice . 


  • 600g chicken mince 
  • 2 shallots finely sliced
  • 60 grams toasted raw sticky rice
  • 3 tablespoons lime juice 
  • 2 tablespoons Lemon Juice 
  • 3-4 tablespoons fish sauce
  • A good pinch of chilli powder or chilli flakes
  • 1/2 teaspoon sugar
  • 1/2 bunch mint
  • 1/2 bunch coriander leaves
  • Iceberg lettuce


  1. Place sticky rice in the oven and toast until golden brown process to a fine powder in a pestle and mortar. 
  2. Stir-fry the chicken in a well-seasoned wok for 5-8 minutes with a small amount of vegetable oil.  
  3. When cooked transfer to a bowl add the ground rice, fish sauce, sugar, chilli, lime and lemon juice, toss to combine.  Adjust seasoning if necessary (fish sauce , sugar, chilli, lime and lemon juice.)
  4. Fold through the mint and coriander leaves.
  5. Serve with torn or shedded iceburg lettuce

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Fantastic mix of flavours !! Great for summer or winter meals !

Thanks Angela glad you liked it !