Crunchy Veg Bowl with Warm Peanut Sauce

Ingredients

• 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

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