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Crunchy Veg Bowl with Warm Peanut Sauce

['2 red or green Thai chiles, chopped', '1 garlic clove, grated', '1 cup creamy peanut butter', '3/4 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', '1/4 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', '1/3 cup torn mint leaves', 'Kosher salt', '1/3 cup unsalted, toasted peanuts, crushed', '4 cups warm cooked brown rice']

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.
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.

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