Larb Gai

Method

1. Heat a wok or skillet over medium-high heat and cook the ground chicken for 6 to 7 minutes, breaking it apart with a spatula until fully cooked through and no longer pink.
2. Remove the cooked ground chicken from the heat and allow it to cool slightly so the dressing is not immediately absorbed.
3. In a large mixing bowl, combine the fish sauce and the juice of the lime, stirring together to create the dressing.
4. Add the pepper flakes to the dressing and mix well to distribute the heat evenly throughout the liquid.
5. Add the cooked ground chicken to the bowl and toss thoroughly to coat every piece in the fish sauce and lime dressing.
6. Fold in the fresh mint and coriander, gently mixing until the herbs are evenly distributed throughout the larb.
7. Divide the larb gai equally among 3 servings and serve immediately at room temperature as is traditional.