Bean Thread Noodles with Pickled Vegetables

By Thom7747

For the quick pickles, try using other crisp vegetables, such as radishes, celery, or fennel.

Recipe by The Bon Appetit Test Kitchen

Photograph by Christina Holmes

June 2013

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

Details

Servings 4
Adapted from bonappetit.com

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.

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

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