Photo of Chicken larb with rice noodles by WW

Chicken larb with rice noodles

Points® value
Total Time
20 min
10 min
10 min
This salad, packed with vibrant flavours, is a staple in Laos and Northern Thailand.


White Wine Vinegar

½ tablespoon(s)


½ tablespoon(s), level


¼ individual, extra large

Root Ginger

1 teaspoon(s)


2 clove(s)

Lemon grass stems

1 individual

Coriander, fresh

2 tablespoon(s)

Chilli, green or red

1 individual

Chicken breast, skinless, raw

1 medium

Calorie controlled cooking spray

4 spray(s)

Thai Fish Sauce

½ tablespoon(s)


1 medium, cut into wedges

Lime Juice, Fresh

1 tablespoon(s)

Rice vermicelli noodle nests, dry

60 g

Sesame Oil

1 teaspoon(s), toasted


  1. Put the vinegar and honey into a small bowl, stir to combine, then add the cucumber. Toss to combine and set aside to pickle.
  2. Put the ginger, garlic, lemongrass, coriander and chopped chilli into a mini food processor and blitz to a paste, then transfer to a small bowl. Put the chicken into the food processor and pulse until very finely chopped, then transfer to a plate.
  3. Mist a small nonstick frying pan with cooking spray and fry the paste for 1-2 minutes, until fragrant, then add the chicken and stir-fry for another 3-4 minutes, until cooked through. Add the fish sauce and lime juice and cook for 1 minute, then remove from the heat and keep warm.
  4. Meanwhile, cook the noodles to pack instructions, then drain and toss with the sesame oil.
  5. Serve the dressed noodles with the chicken, garnished with the extra coriander and sliced chilli, with the pickled cucumber and lime wedges on the side.


If you don’t have a food processor, you can use a pestle and mortar to grind the paste, and chop the chicken as finely as you can. Scale up… This can be doubled or quadrupled – simply increase the ingredients, use a regular-size food processor and cook the mince for an extra 2 minutes in a larger pan.