In a pot, boil the chicken until cook.

Toasted Rice Powder: Put 1 tbsp of rice in a small pan. Stir for about 10 minutes until it turns brown. Using a mortar and pestle, pound the rice until it's a coarse powder. You can also use a food processor.

Rinse the lime, mint, basil, cilantro, and green onions. Minced the cilantro, cut the lime in half, cut the shallot in thin slices, and cut the green onions.

Peel and cut the cucumbers. Rinse and drain the lettuce.

When the chicken is cook, shred it. Most larb meat are grounded, but shredded meat is fine too.

Stir in laab-namtok seasoning mix, toasted rice powder, green onions, cilantro, mint, basil, salt, black pepper, and fish sauce. Squeeze out lime juice all over and stir. Add in the Thai chili peppers (optional).

Serve with lettuce and cucumbers. You can also serve with rice or sticky rice too.

Enjoy!