For the Sauce
- 1 red or green Thai chile, cut in half and seeds removed
- 1 garlic clove, peeled grated
- 1 cup creamy peanut butter (or sunflower butter)
- 3/4 cup unsweetened coconut milk
- 2 tablespoons dark brown sugar (optional, leave out to be Whole30 compliant)
- 2 tablespoons fresh lime juice
- 2 tablespoons soy sauce (or coconut aminos)
- 2 teaspoons fish sauce
- 1/4 cup water (or more as needed)
- Kosher salt
For the Salad
- 4 large eggs, room temperature
- 1/4 head of Napa cabbage, thinly sliced
- 3 scallions, thinly sliced on the diagonal
- 1 golden beet, peeled and cut into matchsticks
- 1 celery stalk, thinly sliced on a diagonal
- 3 mini cucumbers, thinly sliced crosswise on a diagonal
- 1 large handful of bean sprouts (about 1 1/2 cups)
- 1 cup coarsely chopped cilantro
- 1/3 cup torn mint leaves
- Kosher salt
- 1/3 cup unsalted, toasted peanuts, crushed (omit if you want to stay Whole30 compliant)
- 4 cups warm cooked brown rice (serve this salad without the rice if you want to stay Whole30 compliant)