I absolutely love larb and I absolutely love bean thread noodles in all their permutations. These lettuce cups are kind of a love child of both these dishes — not authentic by any means, but delicious nonetheless. Packed full of herbs, they make a perfect quick and easy meal when you’re craving something light but satisfying.
- 1 tablespoon avocado oil
- 1 shallot, minced
- 1 garlic clove, minceed
- 1 pound ground chicken
- Salt
- Juice of 2 limes (about 4 tablespoons)
- 3 tablespoons fish sauce
- 1 tablespoon coconut sugar
- 1/4 teaspoon crushed red pepper flakes
- 1/2 red onion, thinly sliced
- 1 cup basil leaves, chopped
- 1/2 cup cilantro leaves, chopped
- 1 cup mint leaves, chopped
- 2 tablespoons crushed peanuts
- 4 ounces bean thread noodles, prepared according to package instructions
- 1 head butter lettuce
- In a large skillet, heat the avocado oil over medium-high heat. Add the shallot and garlic and cook for 3 minutes, or until translucent. Add the chicken and salt and cook, breaking up the meat with a wooden spoon, until browned, about 7 minutes.
- In a small bowl, whisk together the lime juice, fish sauce, coconut sugar, and crushed red pepper flakes.
- In a large bowl, combine the meat mixture with the onion, basil, cilantro, mint, peanuts, and bean thread noodles and combine with the sauce. Let sit for 10 minutes to allow the flavors to meld.
- Spoon the chicken and noodle mixture onto lettuce leaves and serve warm or at room temperature.