Glass Noodles (woon-sen in Thai) are known by many names including: glass noodles, mung bean noodles, cellophane noodles, green bean thread noodles, dried bean thread, lungkow bean thread, saifun or fun-see in Chinese. When dry these noodles are translucent, very thin, wiry and difficult to handle. But when pre-soaked they become soft, slippery, and easy to cut. Note it best to use good quality glass noodles made of 100% mung beans, as they retain their shape better then inexpensive ones made up of a combination of flours.
Similar to tofu, mung bean glass noodles pick up the flavors of the other ingredients in a dish. This works well in dishes like Baked Crab or Prawns (Ob Woon Sen Boo or Goong). For a unique crispy garnish, try deep-frying these noodles quickly in hot oil.
Made from green mung beans, glass noodles are a good source of selinium, and iron, especially for vegetarians. Bean thread noodles should be considered for inclusion in a gluten-free diet.
To prepare, place noodles in a heatproof bowl, pour over hot or boiling water and soak for 5 to 15 minutes, just until tender. Add to stir-fry dishes or salads. If adding to soups, it is not necessary to soak before adding. When cooking, because these noodles tend to soak up water, add additional liquid as needed. Do not soak for deep-frying. Drop dry noodles into hot oil and remove quickly once puffed up, almost immediately.
These noodles should be a staple of your Thai pantry because they store indefinitely in an airtight container kept in a cool dry place.
Also see a Thai brand of Glass Noodles.
See a recipe for Thai Spring Rolls, a dish which usually includes glass noodles as an ingredient in Thailand.
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