Cellophane Noodles: Thai name is Wun Sen
Corn Flour: Thai name is Pang Khao Pood
Egg Noodles: Thai name is Ba Mee
Glutinous Rice Flour: Thai name is Peang Kow Nuew
Rice Flake Noodles: Thai name is Kuay Chap
Rice Flour: Thai name is Paeng Khao Jao
Tapioca Flour: Thai name is Paeng Man Sam Pa Lang
Rice Noodle Nests: Thai name is Khanom Chine
At most markets in Thailand, nests of these noodles are a familiar sight. They are sold freshly cooked. You buy them by the hundred nests and should allow four or five nests per person. Buy the cheaper ones, because they” taste better although they are not so white as the more expensive noodle nests.
Fresh noodles are highly perishable, so, even though they are cooked, it makes sense to buy them early in the day, and steam them again when you get them home. They can be served with nam ya, nam prik, sow nam and a variety of curries.
Rice Noodles: Thai name is Kui Teow
Medium Rice Noodles: Thai name is Kui Teow Sen Lek
Rice Stick Noodles: Thai name is Kui Teow Sen Yai
Rice Paper: Thai name is Bang Hor
Tapioca Pellets: Thai name is Sa Khu Met Lek
Vermicelli Rice Noodles: Thai name is Sen Mee
|Wonton Wrappers: Thai name is Baang giow|
These wafer-thin wrappers are made from egg and wheat flour. They are available both fresh and frozen. Defrost frozen wrappers before use and keep them covered with a damp tea towel to prevent drying out. The sizes avaliable range from 8 cm/3.5 in to30 cm/12in square, and they usaully come in packets of 20.