This lovely larb uses chopped chicken thigh fillets instead of the usual mince for a super-succulent end game. In go green beans, chilli (as much as you like), and a tangy dressing for mouthfuls of bright Thai flavour. Lettuce cups make it a hand-held affair, but there's no judgment for using a fork.
Season chicken with salt and pepper. Heat oil in a frypan over medium heat. Add chicken to pan and cook, turning once, for 5–6 minutes or until deep golden on each side. Remove chicken from pan and set aside. While chicken is cooking, continue with step 2.
Boil the kettle. Place noodles in a heatproof bowl and cover with boiling water. Set aside to steep for 5 minutes. Drain and cut with scissors into bite-size pieces.
Trim and chop green beans into 1cm pieces. Roughly chop chilli. Juice lime.
Combine fish sauce, sugar, 20ml (1 tablespoon) boiling water, chilli and lime juice in a bowl and mix to combine.
Remove chicken from pan and roughly chop into bite-size pieces. Return chicken to pan over medium-high heat. Add beans and 20ml (1 tablespoon) dressing and toss for 30 seconds to warm through. Remove from heat. Stir through noodles, most of the Thai basil and most of the dressing, reserving some to serve. Season with salt and pepper.
Separate and rinse lettuce leaves. Divide larb between bowls and top with crispy shallots and reserved Thai basil. Serve with lettuce cups and reserved dressing.