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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', '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.

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