Crunchy Veg Bowl with Warm Peanut Sauce

Name: Crunchy Veg Bowl with Warm Peanut Sauce
Yield: 4 servings
Ingredients: 1 2 red or green Thai chiles, chopped; 1 1 garlic clove, grated; 1 1 cup creamy peanut butter; 1 3/4 cup unsweetened coconut milk; 1 2 tablespoons dark brown sugar; 1 2 tablespoons fresh lime juice; 1 2 tablespoons soy sauce; 1 2 teaspoons fish sauce; 1 Kosher salt; 1 4 large eggs, room temperature; 1 1/4 head of Napa cabbage, thinly sliced; 1 3 scallions, thinly sliced; 1 1 golden beet, scrubbed, cut into matchsticks; 1 1 celery stalk, thinly sliced on a diagonal; 1 1 Persian cucumber, halved lengthwise, thinly sliced crosswise; 1 1 large handful of bean sprouts; 1 1 cup coarsely chopped cilantro; 1 1/3 cup torn mint leaves; 1 Kosher salt; 1 1/3 cup unsalted, toasted peanuts, crushed; 1 4 cups warm cooked brown rice

From the kitchen of Carly

A vibrant bowl of crisp vegetables crowned with a soft-boiled egg and silky peanut sauce spiked with Thai chiles, garlic, and lime. The sauce is rich, tangy, and warm. Everything works together perfectly.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 red or green Thai chiles, chopped
11 garlic clove, grated
11 cup creamy peanut butter
13/4 cup unsweetened coconut milk
12 tablespoons dark brown sugar
12 tablespoons fresh lime juice
12 tablespoons soy sauce
12 teaspoons fish sauce
1Kosher salt
14 large eggs, room temperature
11/4 head of Napa cabbage, thinly sliced
13 scallions, thinly sliced
11 golden beet, scrubbed, cut into matchsticks
11 celery stalk, thinly sliced on a diagonal
11 Persian cucumber, halved lengthwise, thinly sliced crosswise
11 large handful of bean sprouts
11 cup coarsely chopped cilantro
11/3 cup torn mint leaves
1Kosher salt
11/3 cup unsalted, toasted peanuts, crushed
14 cups warm cooked brown rice

Instructions

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.
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.
Toss cabbage, scallions, beet, celery, cucumber, sprouts, cilantro, and mint in a large bowl to combine; season with salt. Top with peanuts.
Serve salad with brown rice and eggs, drizzled with some peanut sauce, with more sauce on the side.
Sauce can be made 3 days ahead. Cover and chill. Reheat in a small saucepan over medium-low, whisking often, until warm.