Chicken Larb Published: April 11, 2025 Jump to Recipe·Print Recipe Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Chicken Larb 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Kevin Lee Print Recipe Pin Recipe Ingredients Servings: 1 1 Tom Yum “Shrimp” immi packet ½ lb ground chicken 1 shallot, thinly sliced ¼ tsp sugar 1 tbsp fish sauce 1 lime, juiced 1 Thai bird chili, thinly sliced 1 scallion plus more, thinly sliced 2 tbsp cilantro plus more, roughly chopped ¼ cup mint plus more, roughly chopped Butter lettuce Toppings: fried shallots, crushed peanuts, lime wedges Cook Mode Prevent your screen from going dark Instructions Use the back of a spoon to crush the ramen noodles into small, bite-sized pieces. Set aside. Heat a pan over medium high heat and add 2 tablespoons of vegetable oil. Add the ground chicken and let it sit undisturbed for a few minutes to brown the meat. Stir fry until the chicken is almost cooked through, then add the shallots, sugar, fish sauce, and lime juice. Cook for another minute, and then add the chilis, scallions, cilantro, and mint. Cook for one minute, and then adjust seasoning to taste. Serve in lettuce cups topped with crushed immi noodles, fried shallots, crushed peanuts, more fresh herbs and lime wedges. Enjoy!