Nothing will cool you down after some spicy drunken noodles (or spicy White Lotus scenes) like a refreshing glass of Thai ...

Larb, a Thai word that translates literally to ... Toasted rice powder serves as a thickener in some dishes, but here it's used to add nutty flavor. Don't be afraid to really get some color ...

Larb is served warm or tepid, not hot. There are many variations and the dish changes according to where the cook is from. For this version, the minced pork is cooked without being browned ...

Many Thai dishes are perfect for warmer weather because their vivid flavours refresh the palate. Duck larb is eaten warm or tepid, which means much of it can be prepared in advance. Make the ...

Although those are all well and good, only one thing has truly captured my attention as of late: Taokaenoi’s chicken larb-flavored seaweed chips. Eating seaweed as a snack is not revolutionary ...

The lime dressing really gives it the flavour punch, but you can also use with hoisin or sriracha in another dish.

Traditionally served with sticky rice and fresh greens, a larb (also spelled laab or laap) gai recipe is light yet filling ...