Instructions

• Directions for the Drizzle:
• In a small bowl, combine lime juice, 2 Tbl fish sauce, 2 Tbl brown sugar, ½ tsp Sriracha, water and jalapeno and set aside for dipping sauce.
• Directions for the Pickled Onions:
• In a small bowl, put the red onions and rice wine vinegar together for a quick pickle.
• Directions for the Crispy Noodles:
• Separate rice noodles by pulling apart the various sections into manageable amounts. Using scissors, cut the noodles into 4- to 5-inch lengths.
• Place oil in a wok or small to medium sized frying pan. Heat oil over medium-high heat. Test your oil by dropping a few noodles in. They should ‘bloom’ within seconds into puffy, crispy noodles.
• Gently drop handfuls of noodles in the hot oil. Flip them once, then remove. The actual cooking time is only a few seconds.
• Set puffed noodles to drain on paper towels. Salt while hot as soon as they come out of the oil. Continue with the remaining noodles.
• Directions for the Chicken Larb:
• Heat the oil in a large nonstick skillet. Add sliced garlic and cook over moderately low heat, stirring a few times about 1 minute until it starts to caramelize, add the sugar and cook 30 seconds.
• Add the ground chicken, Thai Seasoning, green onion and raise the heat to medium high, breaking up the meat finely, until no pink remains, 3-5 minutes. Add remaining fish sauce and season with salt and pepper. Turn off the heat.
• Remove skillet from the heat and stir in the basil, mint, cilantro and jalapeno. Serve with Bibb lettuce, dipping sauce, lime wedge and pickled red onions, chopped peanuts and Fried Rice Noodles
• To Serve the Larb:
• Place the larb in a bowl alongside a platter of bibb lettuce, a bowl with the Drizzle, a bowl with the Pickled Red Onions, a bowl with the Fried Rice Noodles along with lime wedges and chopped peanuts.