Vietnamese rice noodles with daikon radishes and cucumbers from Dinner: Changing the Game (page 205) by Melissa Clark

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Notes about this recipe

  • Hansyhobs on January 29, 2024

    I made this with small modifications, instead of radish and cucumbers, I used sugar snap and prawns. Very tasty and easy dish.

  • ddenker on August 03, 2017

    Epd didn't like this dish. I liked it, but would tweak it in the future. We have never used daikon radish before and found the flavor slightly bitter and unpleasant. The peanut sauce was good although we had to sub chile sauce for the chile oil. We added boneless, skinless chicken breasts that Ed made. We also used an entire 8 oz package of rice vermicelli noodles because we were adding four chicken breasts. We found ourselves craving pad Thai instead of this. 8/2/17

  • Niemie on March 30, 2017

    A terrific weeknight meal. Be sure to drain the rice noodles very well, otherwise the entire dish tastes somewhat diluted. I also made a double batch of the peanut dressing. When you have that prepared and on hand, this dish can come together in 5-10 minutes.

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