For the quick pickles, try using other crisp vegetables, such as radishes, celery, or fennel.
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
ingredient info: Bean thread noodles and daikon can be found at Asian markets and some supermarkets.
Directions
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.
