Photo: Hector Sanchez Styling: Heather Chadduck Hillegas  
Hands-on Time
19 Mins
Total Time
29 Mins
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.

How to Make It

Step 1

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

Step 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.

Beaker & Gray, Miami, FL

Ratings & Reviews


May 17, 2016
So, I admit.  While I was making this I was certain my family would hate it.  I used zucchini and papaya (though not green).  I also had to sub seasoned rice wine vinegar for the champagne vinegar.  Flavors were decent.  I thought a squeeze of lime at the end would've been nice.  My teenager didn't like the mint - so she voted thumbs down to making it again.  Both hubby and I were just ok on it, so I doubt it'll be on the menu again.


April 19, 2016
Great recipe. Used the substitutions as suggested (green apples and zucchini).