Crunchy Veg Bowl with Warm Peanut Sauce

Ingredients

• •2 whole red or green Thai chiles, chopped
• •1 clove garlic clove, grated
• •1 cup creamy peanut butter
• •¾ cup unsweetened coconut milk
• •2 tablespoons dark brown sugar
• •2 tablespoons fresh lime juice
• •2 tablespoons soy sauce
• •2 teaspoons fish sauce
• •to taste Kosher salt
• •4 whole large eggs, room temperature
• •¼ head head of Napa cabbage, thinly sliced
• •3 whole scallions, thinly sliced
• •1 whole golden beet, scrubbed, cut into matchsticks
• •1 stalk celery stalk, thinly sliced on a diagonal
• •1 whole Persian cucumber, halved lengthwise, thinly sliced crosswise
• •1 handful large handful of bean sprouts
• •1 cup coarsely chopped cilantro
• •⅓ cup torn mint leaves
• •to taste Kosher salt
• •⅓ cup unsalted, toasted peanuts, crushed
• •4 cups warm cooked brown rice

Cooking Instructions

1. 1.

   Pulse chiles, garlic, peanut butter, coconut milk, brown sugar, lime juice, soy sauce, and fish sauce in a blender until smooth. Transfer peanut sauce to a small saucepan and add 1/4 cup water (if too thick, add a splash or so of water as needed). Heat over medium-low, whisking often, until smooth and hot, about 5 minutes; season with salt. Keep warm over low heat, whisking occasionally.

   10 min

2. 2.

   Cook eggs in a large saucepan of boiling water 7 minutes (whites will be set and yolks still slightly soft). Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set aside.

   15 min

3. 3.

   Toss cabbage, scallions, beet, celery, cucumber, sprouts, cilantro, and mint in a large bowl to combine; season with salt. Top with peanuts.

   5 min

4. 4.

   Serve salad with brown rice and eggs, drizzled with some peanut sauce, with more sauce on the side.

   5 min

5. 5.

   Sauce can be made 3 days ahead. Cover and chill. Reheat in a small saucepan over medium-low, whisking often, until warm.