Bean Thread Noodles with Pickled Vegetables
A refreshing Asian noodle salad featuring tender bean thread noodles tossed with crisp pickled vegetables, fresh herbs, and crunchy peanuts in a tangy fish sauce dressing.
6 servings
35 min
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.
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.
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.
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.
DO AHEAD: Vegetables can be pickled 2 days ahead. Cover and chill.
