Bean Thread Noodles with Pickled Vegetables
Recipe GLPRc2135ccbe775f3
A refreshing Southeast Asian-inspired salad combining tender bean thread noodles with crisp pickled vegetables, aromatic ginger and garlic, finished with roasted peanuts and fresh cilantro. The tangy fish sauce dressing brings all the flavors together in a light, flavorful dish perfect as an appetizer or side.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
6 ounces wide bean thread noodles
1 small garlic clove, finely grated
1/4 cup fish sauce
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 radish, peeled and julienned
2 large carrots, peeled and julienned
1 English hothouse cucumber, thinly sliced
1/4 cup vegetable oil
3/4 cup unsalted, dry-roasted peanuts, coarsely chopped, divided
1 cup fresh cilantro, torn, divided
Directions
Bring a large pot of water to a boil. Place the bean thread noodles in a large bowl and pour boiling water over them until they are completely submerged.
Let the noodles soak for 15 to 20 minutes, stirring occasionally, until they are soft and tender but still have a slight bite (not mushy). Drain the noodles thoroughly and rinse them under cold running water. Drain well and set aside.
In a separate large bowl, whisk together the grated garlic, fish sauce, fresh lime juice, rice vinegar, sugar, grated ginger, and black pepper until the sugar is fully dissolved and the dressing is well combined.
Add the julienned daikon, julienned carrots, and sliced cucumber to the bowl with the dressing. Toss all the vegetables together until they are evenly coated with the dressing.
Allow the vegetables to marinate in the dressing for 10 minutes. This allows them to soften slightly and absorb the flavors of the pickling liquid.
Add the drained bean thread noodles, vegetable oil, and half of the cilantro and half of the peanuts to the bowl with the marinated vegetables. Toss everything together gently but thoroughly to combine all the ingredients evenly.
Transfer the salad to a serving bowl or platter. Top with the remaining fresh cilantro and the remaining coarsely chopped peanuts. Serve immediately or chill until ready to serve.
Make-ahead tip: The pickled vegetables can be prepared up to 2 days in advance. Store them in an airtight container in the refrigerator. Add the cooked noodles, oil, cilantro, and peanuts just before serving for the best texture.
