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Home Quick and Easy

Thai Lettuce Wraps (Larb Gai)

By:Nagi
Published:21 Jan '20Updated:8 Apr '21
157 Comments
Recipe v Video v Dozer v

Thai Lettuce Wraps is one of those meals that will make you forget you’re eating healthy! A traditional Thai dish called Larb Gai, they’re quick to make and full of fresh flavours from herbs and lime, plus a nice hit of chilli. Use chicken mince or pork mince, bundle it up in lettuce or serve it over rice!

Drizzling Thai Peanut Sauce for Thai Lettuce Wraps

Thai Lettuce Wraps – Larb Gai

Thai is one of the most popular Asian foods in Sydney. And there’s so much to love about it – noodles, curries and soups, grilled chicken, fried rice and Thai Fish Cakes. And of course, everybody’s favourite Thai Chicken Satay with peanut sauce!

But when you feel like something lighter (read: lower cal!) but still loaded with Thai flavours, these Thai Chicken Lettuce Wraps are fabulous.

Larb Gai, Laab Gai, Lahb Gai, Laap Gai…….searching for a recipe like this where the name has been interpreted in so many different ways is always interesting! Depending on what you search will return a myriad of results!

Thai Lettuce Wraps are a celebration of fresh flavours and textures. The perfect balance of sweet, savoury, sour and spiciness with aromatic herbs and the fresh crunch from lettuce. Utterly addictive!

Plate of Thai Lettuce Cups

Larb Gai is the Thai version of everybody’s favourite Chinese Lettuce Wraps, San Choy Bow!

It’s all about the fresh flavours!

Like many South East Asian dishes, these Thai Lettuce Cups are about fresh flavours. There’s few ingredients in the sauce – just lime juice, fish sauce and sugar.  Much of the flavour comes from a decent wack of Thai aromatics – ginger, garlic, chilli and lemongrass – which we sauté until golden and the smell drives us crazy before we add the chicken, sauce and fresh herbs.

Chicken filling for Thai Lettuce Wraps

What goes in Thai Lettuce Wraps

Here’s a visual of what goes in the chicken mince filling for Thai Lettuce Wraps.

I typically default to a chicken filling, but this recipe works just as well with pork mince as well (that’s ground pork for those of you in the States!).

What goes in Thai Lettuce Wraps

Lettuce for lettuce cups

For the lettuce wraps, don’t get too hung up on finding the perfect lettuce! Once it’s all bundled / scrunched up and you start devouring, nobody remembers whether your lettuce leaves were the perfect size or symmetrical, or a convenient cup shape. All anyone can think about is how divine it tastes!

TIP: Crisp or soft lettuce works just fine, so go with what you prefer or what looks good at the store. Crisp lettuce leaves are mostly in a cup shape – as pictured below (small cos lettuce aka romaine lettuce) – and soft lettuce leaves can be any shape as they are soft enough to wrap around the filling.

Lettuce for Thai Lettuce Wraps

How to make Thai Lettuce Wraps

It’s no different to any stir fry – mix up the sauce first, sauté the aromatics first (garlic, ginger, chilli, lemongrass) then add the meat then sauce. You’ll be done cooking in 5 minutes flat!

How to make Thai Lettuce Wraps

Close up overhead photo of Thai Lettuce Wraps

How to serve

I always serve it in a DIY arrangement because I’m a fan of interactive food – plus I get to skip plating up for everyone! I put the filling in a bowl alongside a pile of lettuce leaves with lime wedges and some peanuts sprinkling.

SAUCE OPTION: Typically I serve it just like that, but when I want to go all out, I make Thai Peanut Sauce as well. It’s the sauce from my Thai Chicken Satay recipe which actually makes more than you need for one batch of Satay. So freeze the leftovers then pull it out when you make Thai Lettuce Wraps!


What to serve with Thai Lettuce Wraps

These are typically offered as a starter at Thai restaurants – one piece per person. As for what main to have, you could really choose any Thai main dish – there’s nothing I wouldn’t choose in my collection of recipes! Here are some favourites:

Thai Main Dish Suggestions

Chopsticks pulling up Pad See Ew
Pad See Ew (Thai Stir Fried Noodles)
Close up of Thai Chicken Satay being dipped into Thai Peanut Sauce
Thai Chicken Satay with Peanut Sauce
Thai Red Curry with Chicken in a skillet, fresh off the stove.
Thai Red Curry with Chicken
Thai Cashew Chicken Stir Fry on jasmine rice in a bowl, ready to be eaten
Thai Cashew Chicken Stir Fry
Close up of Thai Basil Chicken in a wok, fresh off the stove ready to be served
Thai Basil Chicken
Grilled Thai Chicken (Gai Yang)
Grilled Marinated Thai Chicken (Gai Yang)
Close up of Thai Drunken Noodles with chopsticks
Thai Drunken Noodles (Pad Kee Mao)
Thai Green Curry in a black skillet, fresh off the stove
Thai Green Curry
Thai Red Curry with Chicken in a skillet, fresh off the stove.
Thai Recipes

The other option is to make a meal out of these lettuce cups by adding some sides to fill it out – and add some extra greens if you like. If you add one rice side and one salad, that will make quite a substantial meal for 4 people. Here are some suggestions!

Dishes to make a complete meal

Plate of Pineapple Fried Rice (Thai) ready to be served
Pineapple Fried Rice (Thai)
Close up of Smashed Cucumbers in a rustic bowl, ready to be served
Smashed Cucumber Salad
Plate of Jasmine Rice
Jasmine Rice
Two bowls of Thai Fried Rice, ready to be eaten
Thai Fried Rice
How to cook rice featured image graphic
How to cook white rice – easily and perfectly
Close up of Cauliflower Fried Rice in a bowl, ready to be eaten
Cauliflower Fried Rice
Asian Slaw in a salad bowl with Asian Dressing, ready to be served
Asian Slaw – healthy, crunchy Asian Cabbage Salad
Fluffy coconut rice in a white bowl, ready to be served.
Coconut Rice (fluffy, not gluey!)
Asian Sesame Dressing - made with soy sauce, sesame oil, vinegar and sugar. Lasts for 3 weeks, an essential pantry standby! recipetineats.com
Asian Sesame Dressing
Close up of Vermicelli Noodle Salad with cabbage, carrot, beansprouts, coriander, chilli with an Asian dressing
Vermicelli Noodle Salad

– Nagi x


Watch how to make it

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Close up of Thai Lettuce Wraps filled with chicken mince / pork mince filling

Thai Lettuce Wraps (Larb Gai, Laab Gai)

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Stir Fry
Thai
5 from 46 votes
Servings2 - 3
Tap or hover to scale
Print
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Recipe video above. This is a really authentic recipe for Thai Lettuce Wraps (Larb Gai). It is super fast to make, incredibly fresh but full of fragrance and a hit of spice.

Ingredients

  • 2 tsp cornflour / cornstarch OR 2 tbsp uncooked rice (any rice is fine) (Note 1)
  • 3 tbsp water
  • 2 1/2 tbsp lime juice (1 to 2 limes)
  • 2 tbsp fish sauce
  • 2 tsp brown sugar
  • 2 tbsp peanut oil (or other high smoke point cooking oil)
  • 1 tbsp fresh ginger , grated or very finely chopped
  • 2 garlic cloves , large, minced
  • 1 lemon grass stalk , white and very pale green part only, finely chopped (Note 2)
  • 2 Thai or birds eye chilli , deseeded and finely chopped (adjust to taste)
  • 1 lb / 500g chicken mince (ground chicken) OR pork
  • 1/2 red onion , cut into 4 wedges then finely sliced
  • 1/3 cup coriander/cilantro leaves , plus extra to garnish
  • 1/3 cup mint leaves , plus extra to garnish

Serving

  • 3 tbsp crushed peanuts (optional)
  • 6 - 8 small to medium lettuce leaves (I used baby cos / romaine) (Note 3)
  • Extra lime wedges, chilli

Instructions

  • Sauce: Place water and cornflour OR rice powder into a small bowl. Mix into a slurry. Add lime juice, fish sauce and sugar and mix to combine. Set aside.
  • Heat peanut oil in a wok (or heavy based fry pan) over medium high heat. Add ginger, garlic, lemongrass and chilli and sauté for 45 seconds to 1 minute until fragrant. Do not let the garlic burn, it will taste bitter.
  • Add the chicken and turn up the heat to high. Cook the chicken, breaking up the mince into small pieces.
  • Once the chicken turns white and is almost cooked through (about 3 to 4 minutes), add Sauce. Cook for 45 seconds to 1 minute to coat the chicken and for the sauce to thicken.
  • Remove wok from heat. Stir through onion, coriander/cilantro and mint.
  • Spoon filling into a bowl, and serve with lettuce, peanuts, extra herbs and lime wedges on the side - leave everyone to make their own. Spoon filling into lettuce cups and garnish with what you want!
  • Sauce option: Take it over the top by serving with Thai Peanut Satay Sauce, as pictured in the first photo in post! It's extra amazing (though not traditional!)

Recipe Notes:

1. Sauce thickener - The traditional way in Thailand to thicken sauces is to toast then grind rice. A quicker way to do this is to use cornstarch / cornflour which is what I typically use.
Traditional ground rice: Heat a wok (or heavy based fry pan) over high heat. Add the rice and dry cook for 5 minutes until it turns dark golden brown. Remove into a mortar and pestle and ground into powder. Use in place of cornflour in recipe.
2. Lemongrass - use fresh or paste. If using paste, add it with the chicken and use 1 tbsp.
For fresh, poeel the stringy, tough, outside layers off the lemongrass and just use the bottom 7 - 10cm / 3 to 4" of he lemongrass.
3. Lettuce - soft or crisp works fine, don't get too hung up on lettuce shape / type. For crisp, look for leaves that have a natural cup shape. If lettuce is soft, it's perfect for bundling up into rolls!
4. Source: Adapted from a recipe by Chew Town and with reference to various Thai cooking books.
5. Nutrition assumes 3 servings as a light main.

Nutrition Information:

Serving: 238gCalories: 351cal (18%)Carbohydrates: 13g (4%)Protein: 28g (56%)Fat: 21.4g (33%)Saturated Fat: 5g (31%)Trans Fat: 0.1gCholesterol: 130mg (43%)Sodium: 559mg (24%)Potassium: 921mg (26%)Fiber: 1.9g (8%)Sugar: 2.4g (3%)Vitamin A: 400IU (8%)Vitamin C: 13.2mg (16%)Calcium: 50mg (5%)Iron: 3.1mg (17%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Originally published January 2015. Updated with new photos, new process photos, new video and most importantly, Dozer added!

More Thai Food favourites

  • Thai Chili Basil Chicken Stir Fry

  • Pad See Ew and Thai Drunken Noodles

  • Thai Red Curry and Green Curry

  • Massaman Curry

  • Thai Fish Cakes

  • Chicken Satay skewers with Peanut Sauce

  • See all Thai Recipes


Life of Dozer

On auto pilot, I labelled this photo “Dozer guarding front door”.

LOL, what a joke! If a robber ever broke in, he’d lead them straight to all my valuables!

Dozer guarding front door

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157 Comments

  1. Eva says

    February 21, 2023 at 9:57 pm

    Hi Nagi,
    I wanted to make you aware that in the ingredients of the peanut sauce, you do not mention that you’re using some coconut milk. I now wonder whether I can prepare it without it.

    Reply
  2. Amanda says

    January 13, 2023 at 8:10 pm

    5 stars
    I’ve been craving this since I had it at my local Thai restaurant a few weeks ago. This recipe was absolutely delicious and tasted just like the restaurant version. It was also much simpler than others I’ve used in the past. Served it alongside leftover Mongolian beef and steamed rice- an absolute sinner for a Friday night.

    Reply
    • Amanda says

      January 13, 2023 at 8:11 pm

      *winner! No sinning in this recipe 🙂

      Reply
  3. Zofia says

    January 4, 2023 at 8:15 pm

    5 stars
    I was craving Larb Gai and this absolutely hit the spot. It was my first time making it and it turned out so well, tastes even better than takeaway!

    Reply
  4. Beth says

    September 17, 2022 at 10:15 am

    5 stars
    Delicious! This recipe will be on regular rotation. I wanted to increase the vegetable to meat ratio, so I added chopped carrots and bell peppers. Also added water chestnuts, since I love the crunch they add.

    Reply
  5. Hurrem says

    May 25, 2022 at 8:25 am

    5 stars
    Really enjoyed this recipe! Thanks again Nagi for sharing your creations so us novices can have a go! Once again a hit with my partner and that’s always a bonus. Have been craving Larb Gai for a VERY long time and the restaurant I normally get it from has closed down. Finally I decided to give it a go. So glad I did. Sadly I forgot to add the peanuts for garnish. And I chickened out on the birds eye chili and used cayenne red chili instead. To anyone trying this recipe definitely stick to the birds eye!!

    Reply
    • Nagi says

      May 25, 2022 at 9:41 am

      That’s great Hurrem!! I am glad that you liked the dish! N x

      Reply
  6. Cobra says

    May 25, 2022 at 4:47 am

    Can I use shrimp instead? Like a Laos laap recipe.

    Reply
    • Nagi says

      May 25, 2022 at 9:21 am

      You could make it with chopped shrimp but you would have to be super careful not to overcook it and make it tough Cobra! N x

      Reply
  7. Jo N says

    February 10, 2022 at 1:55 pm

    5 stars
    Yummy! I’ve made this twice and both times it comes out sloppy but it could be because I used pork mince and not chicken. Flavours are still spot on

    Reply
    • Nagi says

      February 10, 2022 at 5:02 pm

      Pork can contain more water and fat! N x

      Reply
  8. NiccsMom says

    February 2, 2022 at 3:20 pm

    I love this recipe, except for the peanuts, which I left out. My son is half loas and I have always loved this dish and am so glad I finally have a recipe! I am so glad I found it, thank you very much for sharing it.

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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