Laab Gai is a Thai minced chicken salad flavored with lime, fish sauce, herbs, and onion. Due to inconsistencies in translation, Laab is often also spelled as Larb, Lahb, Larp, or Laap. She Simmers does a great job explaining the reasons for the inconsistencies and the basics of Laab Gai. Well, at least Gai (chicken) stays the same. No matter the name, this Thai chicken salad bursts with flavor and comes together quickly, from preparation to table within 30 minutes. It is best the day it is made, served at room temperature with sticky rice and fresh vegetables. Chad and I ate it wrapped in large green leaf lettuce leaves with jasmine rice.
Toasted rice powder (Khao Kua) is used as a thickening agent. It also adds a signature nutty flavor. I have been able to find it at the Asian food market. You can also make your own by toasting uncooked sticky rice in a skillet, then grinding with a mortar and pestle or coffee grinder until fine.