Crunchy Veg Bowl With Warm Peanut Sauce Recipe

Name: Crunchy Veg Bowl With Warm Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red or green Thai chiles, chopped; 1 garlic clove, grated; 1 cup creamy peanut butter; 3/4 cup unsweetened coconut milk; 2 tablespoons dark brown sugar; 2 tablespoons fresh lime juice; 2 tablespoons soy sauce; 2 teaspoons fish sauce; Kosher salt; 4 large eggs, room temperature; 1/4 head of Napa cabbage, thinly sliced; 3 scallions, thinly sliced; 1 golden beet, scrubbed, cut into matchsticks; 1 celery stalk, thinly sliced on a diagonal; 1 Persian cucumber, halved lengthwise, thinly sliced crosswise; 1 large handful of bean sprouts; 1 cup coarsely chopped cilantro; 1/3 cup torn mint leaves; Kosher salt; 1/3 cup unsalted, toasted peanuts, crushed; 4 cups warm cooked brown rice

Servings: persons

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

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.
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.
3
Toss cabbage, scallions, beet, celery, cucumber, sprouts, cilantro, and mint in a large bowl to combine; season with salt. Top with peanuts.
4
Serve salad with brown rice and eggs, drizzled with some peanut sauce, with more sauce on the side.
5
Sauce can be made 3 days ahead. Cover and chill. Reheat in a small saucepan over medium-low, whisking often, until warm.

1352

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 red or green Thai chiles, chopped, 1 garlic clove, grated, 1 cup creamy peanut butter, 3/4 cup unsweetened coconut milk, and more.

Yes, Crunchy Veg Bowl With Warm Peanut Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crunchy Veg Bowl With Warm Peanut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions