For the quick pickles, try using other crisp vegetables, such as radishes, celery, or fennel.
Recipe information
Yield
4 Servings
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
Preparation
Step 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.
Step 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.
Step 3
Add noodles, oil, half of cilantro, and half of peanuts to bowl; toss to combine. Top salad with remaining cilantro and peanuts.
Step 4
DO AHEAD: Vegetables can be pickled 2 days ahead. Cover and chill.
Nutrition Per Serving
4 servings
1 serving contains: Calories (kcal) 500 Fat (g) 32 Saturated Fat (g) 4 Cholesterol (mg) 0 Carbohydrates (g) 44 Dietary Fiber (g) 5 Total Sugars (g) 9 Protein (g) 17 Sodium (mg) 1630