Bean Thread Noodles with Pickled Vegetables

Ingredients for Bean Thread Noodles with Pickled Vegetables

• 170g wide bean thread noodles

• 1 small garlic clove, finely grated

• 60ml fish sauce (such as nam pla or nuoc nam)

• 45ml fresh lime juice

• 2 tablespoons unseasoned rice vinegar

• 1 tablespoon sugar

• 2 teaspoons finely grated peeled ginger

• 1/4 teaspoons freshly ground black pepper

• 1 large daikon (Japanese white radish

• about 450g ), julienned

• 1 English hothouse cucumber, thinly sliced

• 2 large carrots, peeled, julienned

• 1/4 cup vegetable oil

• 1 cup torn fresh coriander, 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.

How to make Bean Thread Noodles with Pickled Vegetables

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.

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.

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

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.