Julienne cucumber, daikon, carrots and slice mustard greens. Set aside.
In a large bowl, add 250 g water, 250 g vinegar, 1 tbsp salt and 1 tbsp sugar. Mix well. Soak cucumber, daikon, carrots, mustard greens and bean sprouts separately in the mix. Leave to pickle, covered in the refrigerator overnight.
In a blender, add 150 g peanuts, red chili, chili padi, 50 ml vinegar and 50 ml water, with salt and sugar to taste. Blend into a fine paste.
In a mixing bowl, mix all the pickled vegetables and set aside. Arrange keropok mie neatly on the serving plate. Place the pickled mix on the plate, pour peanut sauce on top and sprinkle with crushed peanut.