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Glass Noodles with Green Papaya, Peanuts, and Chili Vinaigrette

Photo: Hector Sanchez Styling: Heather Chadduck Hillegas  

Hands-on time 19 mins
Total time 29 mins
Yield

Serves 8 (serving size: about 3/4 cup)

Since the food at Beaker & Gray combines playful new flavor profiles with ingredients from around the world, Brian Nasajon has the opportunity to pair all kinds of combinations with fish sauce to create fresh, unexpected results. His glass noodles are a Grade-A example. "This dish is very floral and bright, with lots of herbs, vinegars, and chiles; fish sauce brings the undertones and body." In a pinch, substitute Granny Smith apple for papaya, and zucchini for the chayote.

Ingredients

  • 1/4 cup champagne vinegar
  • 3 tablespoons sugar
  • 2 tablespoons red wine vinegar
  • 5 1/2 teaspoons fish sauce
  • 1 Fresno chile, minced
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 4 1/2 ounces uncooked bean threads (cellophane noodles)
  • 2 cups julienne-cut green papaya
  • 2 cups julienne-cut chayote
  • 1 cup chopped fresh mint
  • 1 cup chopped fresh basil
  • 1 cup chopped fresh cilantro
  • 1 cup roasted, unsalted peanuts

Nutrition Information

  • calories 214
  • fat 9.3 g
  • satfat 1.3 g
  • monofat 4.5 g
  • polyfat 3 g
  • protein 5 g
  • carbohydrate 30 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 331 mg
  • calcium 45 mg
  • sugars 9 g
  • Est. Added Sugars 5 g

How to Make It

  1. Combine first 7 ingredients in a small saucepan over medium heat; bring to a boil. Simmer 5 minutes; remove from heat. Cool.

  2. Cook threads according to directions. Drain; cool. Combine threads, papaya, chayote, mint, basil, and cilantro; drizzle with vinegar mixture. Toss well; sprinkle with peanuts.