Crunchy Veg Bowl with Warm Peanut Sauce
Crunchy Veg Bowl with Warm Peanut Sauce is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Pulse chiles, garlic, peanut butter, coconut milk, brown sugar, lime juice, soy sauce, and fish sauce in a blender until smooth.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPulse 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.