Gado Gado Noodles

September 27, 2016
Serves 4
Prep time
Cook Time



  • 1/2 Cup
    Peanut butter, coarse not smooth
  • 1/2 Cup
    Coconut cream
  • 1/2
    Red onion or 1 Shallot, minced
  • 1 Tablespoon
    ginger, minced
  • 3
    garlic cloves, minced
  • 1 Teaspoon
    Red chili flakes
  • 1 Teaspoon
    brown sugar
  • 1/3 Cup
    Tamarind paste
  • 1
    lemongrass stalk
  • 1 handful
    Lime leaves(Kaffir leaves)
  • 1 Teaspoon
    Soya sauce/Amino Braggs
  • 2 Cups
  • salt to taste
  • 6 Ounces
    Bean sprouts, washed and drained
  • 8 Ounces
    Spinach, stems removed and blanched
  • 1
    seedless cucumber, cut into strips
  • 1 Cup
    Green beans, cut into 3" pieces and blanched
  • 1 Cup
    Cabbage, cut into strips and blanched
  • 1/2 package
    Extra firm Tofu, shallow fried and cut into strips
  • 4
    Eggs (optional), hard boiled
  • 1 Cup
    soba noodles or brown rice noodles, cooked, drained and rinsed
  • 1/2
    lime,,freshly squeezed
  • 2
    Scallions, washed & chopped finely
  • 1
    handful cilantro, washed and chopped


  1. In a pot, heat coconut cream for 2 minutes.
    Add red onions or shallots, ginger and garlic and saute for 2-3 minutes.
    Add lime leaves, chili flakes, lemongrass stalks, brown sugar, Peanut butter and salt. Mix well.
    Add water and tamarind paste and let it simmer on low for 10 minutes.
    Remove from heat, add soya sauce/ Amino braggs and fresh lime juice.
    Once cool, discard lemongrass stalks and Kaffir leaves.

  2. To assemble the salad-

    Mix the cold noodles, blanched vegetables and Tofu, pour peanut sauce all over it. Garnish with sprouts, scallions,cilantro and boiled eggs.
    Serve cold or room temperature.


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