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.

No additional tips available.

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

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.

Crunchy Veg Bowl With Warm Peanut Sauce

How did you like this recipe?

Frequently Asked Questions