- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 200 g
- 200 g
- 300 g
- 100 g
- 150 g
- 200 ml
- 2 tbsp
- 1 tbsp
- 2 cloves
- 1 tbsp
- 1 tsp
Process
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Boil the eggs: place eggs in a saucepan, cover with cold water, add 1 tsp salt, bring to a boil, then reduce heat to medium and cook for 8 minutes. Transfer to ice water, peel, and cut into wedges.
In the same pot, blanch green beans and cabbage in boiling water for 2 minutes, then add bean sprouts for 30 seconds. Drain and immediately plunge into ice water to stop cooking; drain well.
Steam or boil potatoes until tender, about 10 minutes. Drain and set aside.
Make peanut sauce: heat vegetable oil in a small pan over medium heat, add garlic and chili (if using), and cook for 1 minute until fragrant. Stir in peanut butter, coconut milk, soy sauce, and palm sugar. Cook, stirring, for 3–4 minutes until smooth and slightly thickened. Remove from heat and stir in lime juice. Taste and adjust salt or sugar.
Arrange green beans, cabbage, potatoes, cucumber, bean sprouts, and eggs on a platter or individual plates.
Drizzle warm peanut sauce over the salad or serve on the side. Serve immediately.
Kitchen notes
Kitchen notes
- Do not overcook the vegetables: they should be crisp-tender. Blanching and shocking in ice water preserves color and texture.
- The peanut sauce thickens as it cools. If it becomes too thick, thin with a little warm water or coconut milk before serving.
- For a smoother sauce, blend the peanut sauce in a blender after cooking. Adjust chili to your heat preference.
- Use fresh, unsweetened peanut butter for the best flavor. Sweetened peanut butter will make the sauce too sugary.
Substitutions
- peanut butter→almond butter or sunflower seed butter for nut-free option
- palm sugar→brown sugar or coconut sugar
- green beans→snake beans or long beans
- cabbage→bok choy or spinach
- eggs→firm tofu, pan-fried, for vegan option
Storage & reheating
Store the salad and peanut sauce separately in airtight containers in the refrigerator. The salad keeps for up to 2 days; the sauce keeps for up to 5 days. To reheat the sauce, warm gently in a saucepan over low heat, adding a splash of water if needed. Do not freeze the salad; the sauce can be frozen for up to 1 month. Thaw in the refrigerator overnight before reheating.
FAQ
The questions we get asked most
Can I make gado gado ahead of time?
Yes, you can prepare the vegetables and peanut sauce up to 2 days in advance. Store them separately in airtight containers in the refrigerator. Assemble just before serving to keep the vegetables crisp.
Why is my peanut sauce too thick?
The sauce thickens as it cools and as the coconut milk evaporates. Thin it with warm water or additional coconut milk, 1 tablespoon at a time, until it reaches a pourable consistency.
Can I use a different nut butter?
Yes, almond butter or cashew butter work well. For a nut-free version, use sunflower seed butter, but note the flavor will be slightly different. Adjust sweetness and salt accordingly.
How do I know when the potatoes are done?
Potatoes are done when a fork or knife slides in easily with no resistance. Boil for about 10 minutes after cutting into 2 cm cubes. Avoid overcooking, or they will become mushy.
Can I add other vegetables?
Yes, common additions include carrots, cauliflower, or spinach. Blanch firmer vegetables like carrots with the green beans, and add tender greens like spinach raw or lightly wilted.
Is gado gado vegan?
It can be vegan if you omit the eggs and use a vegan-friendly sugar. The peanut sauce is naturally vegan if made with coconut milk and no animal products. Replace eggs with fried tofu for protein.
How spicy is gado gado?
The spiciness depends on the chili you add. One red chili gives a mild kick; for more heat, add extra chili or a teaspoon of sambal oelek. You can also omit chili entirely for a mild version.
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