Bean Thread Noodles With Pickled Vegetables

• 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

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.
2. 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.
3. Add noodles, oil, half of cilantro, and half of peanuts to bowl; toss to combine. Top salad with remaining cilantro and peanuts.
4. DO AHEAD:

noodles, garlic, fish sauce, lime juice, rice vinegar, sugar, ginger, freshly ground black pepper, hothouse cucumber, carrots, vegetable oil, fresh cilantro, peanuts

Taken from www.epicurious.com/recipes/food/views/bean-thread-noodles-with-pickled-vegetables-51170220 (may not work)