Let me start by saying: this tastes amazing. Better than I could have imagined. But let me now say: it was a bitch to make. So many moving parts! I’d love to make this again, but go in with your eyes open about all the steps and how long it takes. Nonetheless, it would be a great summer, casual dinner party recipe. Via Bon Appetit.
- 2 red or green Thai chiles, chopped
- 1 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
- Kosher salt
- 4 large eggs, room temperature
- ¼ 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
- ⅓ cup torn mint leaves
- Kosher salt
- ⅓ cup unsalted, toasted peanuts, crushed
- 4 cups warm cooked brown rice
- 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 ¼ 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.
Do Ahead: Sauce can be made 3 days ahead. Cover and chill. Reheat in a small saucepan over medium-low, whisking often, until warm.
- 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.