This is a great dish for when you can be a little organised and then want to whip up dinner super quick for family or friends. You can make each of the Caramelised Chicken Larb, broth and even prep the toppings in advance when you have time. Then all you have to do is soak some flat rice noodles, reheat the broth and serve. If you want to omit the chicken larb altogether, simply use sliced cooked chicken breast or shredded cooked chicken.
50gflat rice noodles, soaked or cooked, per person,or substitute with egg noodles cooked according to manufacturers instructions. about 50g, dried, per person
handfulfresh herbssuch as coriander, mint and basil
lettuce leavesshredded
fresh red chillisliced
lime wedges
Instructions
Caramelised Chicken Larb
Place a wok on high heat. Once hot, pour in the oil and when it is sizzling, add in the chicken.
Fry the chicken, stirring, until is cooked through.
Add in the rest of the ingredients and continue to cook for about 10-15 minutes or until the sauce has reduced right down and the chicken turns golden and caramelised.
Remove from the heat and keep warm. Alternatively, you can make in advance and store in the fridge, covered, for up to a couple of days.
Broth
Heat the stock in a saucepan.
Add in the rest of the ingredients and bring to the boil.
Allow it to boil for a few minutes and check for flavour. Adjust the seasoning by adding more fish sauce, if needed.
Serve the broth while very hot, over bowls of noodles and Caramelised Chicken Larb.
To serve
In each of 6 large noodle bowls, place in a mound of noodles and a generous spoonful or two of the larb (or chicken breast, if substituting).