How is Glass Noodle used in Thai cooking?

Glass noodles - wun sen - are thin threads made from mung-bean starch, and they earn their name in the pot: dry and grey to start, they turn clear, slippery, and springy once cooked. They need a short soak in water first, then they cook in moments. They soak up dressing and broth beautifully, which is why they anchor yam wun sen (the spicy glass-noodle salad), fill fresh spring rolls, and slip into clear soups and stir-fries. Light and bouncy, they carry flavour more than they add it.

Can I cook with Glass Noodle in a Chiang Mai cooking class?

Yes - we use Glass Noodle in our hands-on classes. Explore them on our Cooking Classes page.

Glass Noodle - Thai Pantry Essentials | Thai Akha Kitchen

Glass noodles - wun sen - are thin threads made from mung-bean starch, and they earn their name in the pot: dry and grey to start, they turn clear,…

Glass Noodle - Thai Pantry Essentials | Thai Akha Kitchen Glass noodles - wun sen - are thin threads made from mung-bean starch, and they earn their name in the pot: dry and grey to start, they turn clear,…