Vietnamese Salad with Pickled Avocados

INSTRUCTIONS

1. Pickled Vegetables: In a small saucepan over medium heat, add water, rice vinegar, sugar, salt and stir to combine until the sugar and salt has dissolved, about 5 minutes. In a medium bowl (or Tupperware container), combine pickling liquid with red pepper flakes and pour over vegetables (including avocado) and garlic and let stand for 15 minutes. Cover and refrigerate for an additional 15-30 min to allow the flavors to combine.
2. Rehydrate rice noodles by soaking them in boiling water for 5 minutes or until soft. Drain noodles and set them aside to cool completely.
3. To Assemble Bowls: Divide rice noodles equally into eight bowls. Top with fresh vegetables. Add pickled vegetables and use reserved pickle juice as additional seasoning. Serve with lime wedges.
4. Optional seasonings: fish sauce (for additional umami), or sriracha if you prefer additional spice.