- 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.
- 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.