Braden Family Cookbook

Chuck Braden

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3/4 - 1 C. bean sprouts

1          carrot, peeled and cut into matchstick pieces

1          medium chicken breast, cold poached, meat roughly shredded, bones and skin discarded

chopped dry roasted peanuts for garnish

½         cup Thai Salad dressing (recipe follows)

THAI  SALAD DRESSING   (enough for 4)                                          

1 ½      stalks lemon grass (the white part only) finely minced

3          TBSP. Fish sauce (the fermented kind)

5          TBSP. Fresh lime juice

2          TBSP. finely chopped fresh mint

2          TBSP. honey

3          small cloves fresh garlic, finely minced

2          TBSP. peanut oil

½         TSP. Thai Chili hot sauce (to taste)

Combine all ingredients except peanut oil and chili paste.  Whisk well.  Whisk in peanut oil.  Add chili sauce to taste.  Makes a little less than a cup. 

Toss all ingredients except chicken, dressing & peanuts.  Dress salad w/about ½ cup of dressing.  Toss.  Serve on chilled dinner plates.  Place ½ of chicken on each salad.  Dress with a TSP. of dressing on chicken.  Serve with peanuts for individuals to garnish their own salads. 

Options.   Make one big salad and serve with tongs.  Add a little thinly sliced red onion. 

Wine:            Gerwertztramminer (should be slightly sweet due to honey in recipe)