Bon Appétit
4 servings

Sauce
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

Salad
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

Make the sauce
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.

Make the salad
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.

Do Ahead
Sauce can be made 3 days ahead. Cover and chill. Reheat in a small saucepan over medium-low, whisking often, until warm.