epicurious5.0
Everyone’s Favorite Gado-Gado
With a peanut butter sauce, and crunchy vegetables, this easy to love noodle salad is a sure hit with kids and adults alike.
👥 4 Servings⏱️ Prep & Cook: 30 min👤 Lara Lee📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●skillet
- ●bowl
- ●whisk
📝 Preparation Steps
1
Cook ½ small head of broccoli (about 4 oz.), cut into small florets, and 1 large carrot, peeled, cut into 3"-long matchsticks, in a large pot of boiling salted water until crisp-tender, about ⏱️ 1 minute. Transfer to a fine-mesh sieve with a spider or slotted spoon. Gently lower 4 large eggs into pot. Cover and cook, adjusting heat as needed to maintain a boil, ⏱️ 8 minutes; transfer to sieve. Let vegetables and eggs cool.
large carrot, peeled, cut into 3"-long matchsticks1large eggs4
2
Place 6 oz. dried wide rice noodles in boiling water, cover pot, and remove from heat. Let sit, stirring occasionally, until tender, 10–⏱️ 15 minutes. Drain and rinse under cold running water until cool. Shake off excess water; set aside.
. dried wide rice noodles6 oz
3
Meanwhile, bring ½ cup light brown sugar and ⅓ cup soy sauce to a boil in a medium skillet over medium-high heat, stirring to dissolve sugar. Cook, stirring often, until mixture is thickened and syrupy, about ⏱️ 3 minutes. Measure out ⅓ cup soy syrup in a heatproof measuring glass and pour into a medium bowl.
4
Reduce heat to medium and add one-half of a 15-oz. package firm tofu, drained, cut into ½" cubes, and 1 tsp. vegetable oil to remaining soy syrup in skillet. Cook, turning occasionally, until tofu absorbs sauce, about ⏱️ 4 minutes.
. vegetable oil1 tsp
5
Vigorously whisk 2 garlic cloves, finely chopped, ½ cup creamy peanut butter, 2 Tbsp. fresh lime juice, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 Tbsp. sambal oelek, and ⅓ cup warm water into soy syrup in bowl, adding more warm water by the tablespoonful if needed, until peanut sauce is creamy (it should be the consistency of ranch dressing).
. fresh lime juice2 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp. sambal oelek, plus more for serving1 Tbsp
6
Peel eggs and cut into quarters. Spread peanut sauce on a platter or in a large shallow bowl; top with reserved noodles. Arrange eggs, broccoli, carrot, tofu, 1 avocado, sliced, 3 Persian cucumbers, halved lengthwise, thinly sliced on a diagonal, and ¼ cup salted roasted peanuts over.
large eggs4large carrot, peeled, cut into 3"-long matchsticks1avocado, sliced1Persian cucumbers, halved lengthwise, thinly sliced on a diagonal3
7
Just before serving, toss salad to coat. Serve with shrimp chips if desired and more sambal oelek.
Shrimp chips (for serving; optional)
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