foolproofliving

1 To make the dressing: Place chiles, garlic, peanut butter, coconut milk, brown sugar, lime juice, soy sauce, and fish sauce in a food processor. Pulse until smooth. Transfer the sauce into a small saucepan and add in 1/2 cup of water. Cook, stirring frequently, over medium-low heat for 5-7 minutes. Taste for seasoning and add in if necessary.
2 To make the Veggie Bowl: Place the eggs in a large saucepan of boiling water and cook for 7 minutes. Drain and transfer them into a bowl of ice water. Let them cool for 10 minutes. Drain and peel. Set aside.
3 Meanwhile, cook the brown rice pasta according to the instructions on the package. When cooked reserve a cup of its liquid and drain. Set aside.
4 As the eggs and pasta are cooking, place all the vegetables (cabbage, scallions, beets, celery, cucumber, bean sprouts, cilantro, mint) in a large bowl.
5 Gently fold the cooked brown rice pasta into the vegetables. If the pasta is sticking to each other use a little bit of the reserved liquid. Pour half of the warm dressing over and give everything a gently mix.
6 Divide the salad into 4 large bowls. Place an egg on top of each veggie bowl. Sprinkle them with peanuts. Serve them with the rest of the warm peanut dressing on the side.