Thai-Style Chicken Larb with Masterchef's Diana Chan

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + water

Soy sauce is easier to find and offers a similar umami flavor.

ground chicken

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity, and vinegar is often more affordable.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: substitute with more common herbs

Dried herbs can be a cost-effective alternative, though flavor may vary.

Heat the pan until it's nice and hot.

Add the chicken thigh to the pan and cook it.

While the chicken is cooking, rehydrate the mung bean noodles.

Prepare the dressing with chillies, adjusting the spice level to your preference.

Remove the cooked chicken from the pan and chop it into bite-sized pieces.

Add the chopped chicken back to the pan along with the mung bean noodles and some of the dressing.

Toss everything together thoroughly.

Assemble the dish as a sharing platter with crispy shallots on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens