This is a general guide. Always check ingredients and preparation with the restaurant.
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Origin
Woon sen is a type of vermicelli noodle that originated in China but has been widely adapted and processed to suit Thai palates. It is now a staple ingredient in many Thai dishes, including tom yum, stir-fries, and soups, both in home kitchens and restaurants.
Characteristics and Flavor
Woon sen has a translucent, shiny appearance with thin, flexible strands. When cooked, it becomes soft yet maintains its integrity without breaking apart. It has a neutral taste but readily absorbs sauces or broths, enhancing the depth and harmony of other ingredients.
Ingredients
Tapioca starch, water, vegetable oil (for coating the noodles)
How to Eat
Woon sen is commonly consumed in stir-fried, boiled, or soup forms—such as stir-fried woon sen, tom yum woon sen, or woon sen noodles. It is typically served with accompaniments like coriander, green onions, lime, black pepper, and mung bean sprouts to add freshness and a range of flavors.