Glass Noodles

Glass Noodles (Wun Sen)

Glass Noodles, called ""Wun Sen"" in Thai, are translucent, slippery noodles made from mung bean starch. Once cooked, they turn clear like glass - hence the name.

They are perfect for Yam Wun Sen (Thai glass noodle salad) and absorb dressing while keeping their bouncy, springy texture.

Use & Characteristics

Choose tightly bundled bunches with intact strands and a slightly grayish color. They should feel firm and not crumbly.

Soak in warm water for 5-10 minutes - never boil. Drain and add to the dish at the end of cooking. Use kitchen scissors to cut into manageable lengths.

Flavor Profile

Glass noodles are essentially flavorless on their own - it is the texture and ability to absorb dressings that make them shine in Thai dishes.

There is no real aroma. The role of glass noodles is to be a neutral canvas for the bold flavors around them.

Common Uses

Glass noodles are used in many Thai dishes, including:

• ""Yam Wun Sen"" (Glass Noodle Salad with Shrimp & Pork)

• ""Pad Wun Sen"" (Stir-fried Glass Noodles)

• ""Goong Op Wun Sen"" (Baked Shrimp with Glass Noodles)

They are also used in spring rolls and Thai-Chinese soups.

Storage & Usage Tips

• Store dry in a sealed bag at room temperature

• Last 1-2 years dry

• Soak briefly - never overcook, or strands turn mushy