Hi everyone,

I love noodles of all kinds especially cellophane noodles - wun sen.

When in Thailand, I would eat:

Yam Wun Sen - a spicy salad of glass noodles, minced pork, seafood, chillies, lime juice & seasonings

&

Wun Sen Op Kung / Pu - noodles baked in a clay pot with prawns or crab.

Both are delicious and i just love the texture of wun sen noodles & the way they "hold" the flavour of the ingredieants that are cooked with it. However, I haven't seen them being used in many other dishes. I assume that this is due to their texture & the fact that they are really delicate & some more robust methods of cooking may render them unedible. Though I am sure I have seen Pad Wun Sen on some menus.

Does anyone have any suggestions of using them and dishes i may be able to re-create at home. Are there many other dishes that can wun sen can be used for?

Many thanks,

J

Hi Jaffy, have you tried to make the dishes you mention. As I find using ingredients myself gives me inspiration for other dishes. All the Thai dishes I prepare I have modified slightly. And some are purely my own creation.

The common thai dishes using "Wun Sen"

Yum wunsen

Kung ob wunsen (as you mentioned above)

Kang wunsen (clear broth soup with ground pork/chicken)

Pad wunsen (stir fried wunsen with egg,pickeled cabbage, tamato, pork)

Sukiyaki (wunsen in clear broth with chinese cabbage, chicken, onion, squid + cured red bean curd sauce)

wun sen tom yum - add wun sen in tom yum ( same noodle tom yum)

spring roll (deep fried)

wun sen phad thai

Khai jeaw wunsen (thai omlette with wunsen + minced pork)

Wun Sen Bambina

Bambina and Chips

Kao Pat Bambina

Bambina on a stick

Yum - Yum!