Name: Crunchy Veg Bowl with Warm Peanut Sauce
Yield: 4 Servings
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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Alex Lau

A warm, sultry peanut sauce makes even bean sprouts feel indulgent. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Recipe notes