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Bean Thread Noodles with Pickled Vegetables

Name: Bean Thread Noodles with Pickled Vegetables
Cuisine: vietnamese
Ingredients: 6 ounces wide bean thread noodles; 1 small garlic clove, finely grated; 1/4 cup fish sauce (such as nam pla or nuoc nam); 3 tablespoons fresh lime juice; 2 tablespoons unseasoned rice vinegar; 1 tablespoon sugar; 2 teaspoons finely grated peeled ginger; 1/4 teaspoon freshly ground black pepper; 1 large daikon (Japanese white radish; about 1 pound), julienned; 1 English hothouse cucumber, thinly sliced; 2 large carrots, peeled, julienned; 1/4 cup vegetable oil; 1 cup torn fresh cilantro, divided; 3/4 cup unsalted, dry-roasted peanuts, coarsely chopped, divided; ingredient info: Bean thread noodles and daikon can be found at Asian markets and some supermarkets.

A small grocery run gets this on the table.

Ingredients

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directions

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.
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.
3.
Add noodles, oil, half of cilantro, and half of peanuts to bowl; toss to combine. Top salad with remaining cilantro and peanuts.
4.
DO AHEAD: Vegetables can be pickled 2 days ahead. Cover and chill.

Recipes sourced from Epicurious.com.

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Directions