Thai glass noodles are made of flour from green Thai beans. These noodles are translucent like glass and very thin and wiry.
In Thailand, glass noodles are used to prepare Thai noodle soup, which is a thin soup with fish balls, red pork, or chicken. The glass noodle soup is a popular late-night dish.
When pre-soaked, glass noodles become slippery, softer and easier to cut and work with. To cook them, you should select good quality noodles made of 100% Thai beans because they retain their shape and texture better than the cheaper, low-quality versions.
Glass noodles are very good at absorbing the flavors of the other ingredients in any dish. They are great for seafood dishes with crab or prawns.
Thai glass noodles are a good source of iron and selenium and are therefore useful nutrition for vegetarians. They’re also ideal for people on a gluten-free diet.
To prepare glass noodles:
- First place them in a heatproof dish and pour hot or boiling water over them.
- Soak them for about 10 minutes, or until tender.
- Then simply add to any dish, whether it’s a roast, a stir-fry or a salad.
- If you are going to use them in a soup then you don’t need to soak them first but remember that they do absorb a lot of water while soaking so you will need to use the extra liquid for the soup.
- Never pre-soak them if you are going to deep-fry as this can be explosive! Just dip them (dry!) in for a few seconds.
These noodles are used in many different Thai dishes and they are a standard staple of any Thai pantry. The dried noodles store for as long as you could want. Keep them in an air-tight container and in a cool, dry place, so you can easily use them whenever required.
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