Bean Thread Noodles with Pickled Vegetables

Ingredients

• •6 ounces wide bean thread noodles
• •1 clove garlic
• •¼ cup fish sauce
• •3 tablespoons lime juice
• •2 tablespoons unseasoned rice vinegar
• •1 tablespoon sugar
• •2 teaspoons ginger
• •¼ teaspoon black pepper
• •1 large daikon
• •1 whole English cucumber
• •2 large carrots
• •¼ cup vegetable oil
• •1 cup cilantro
• •¾ cup unsalted peanuts
• •ingredient info

Cooking Instructions

1. 1.

   Place noodles in a large bowl and add boiling water to cover. Let noodles soak until tender but not mushy, 15-20 minutes; drain. Rinse under cold water and drain well.

   20 min

2. 2.

   Whisk garlic, fish sauce, lime juice, vinegar, sugar, ginger, and pepper in another large bowl. Add daikon, cucumber, and carrots; toss to combine. Let sit 10 minutes.

   10 min

3. 3.

   Add noodles, oil, half of cilantro, and half of peanuts to bowl; toss to combine. Top salad with remaining cilantro and peanuts.

   5 min

4. 4.

   DO AHEAD: Vegetables can be pickled 2 days ahead. Cover and chill.