Anyone here cook with tapioca threads?

[Canice]

I love mung bean/cellophane/glass noodles, and use them in a lot of soups and such. I've been experimenting with a cold Japanese noodle/chicken salad lately, and pulled a few dried noodles off the shelf of the Asian supermarket today. One was what looks like cellophane noodles but is made with tapioca rather than mung bean. I made three tries cooking these, and threw out each batch because they broke down and lost their thread consistency.
Have to say that I don't expect I'll ever buy them again, but if there's a better application for them, I'll reconsider. Meanwhile, I've moved on to other options..carrot-infuse udon, anyone?

[ljt2r]

Well I found an article on someone wanting to know what to do with hers (the article is mostly about the power of google for recipe searches):

http://www.washingtonpost.com/wp-dyn/content/article/2005/11/08/AR2005110800242.html

Interestingly, although I did find one reference to Japanese tapioca threads (with almost no info), there seem to be a lot on Cambodian tapioca sticks, which looked like the same thing. Maybe do some SE Asian searches? When I hear tapioca and SE Asian food I think dessert.

[Canice]

Thanks, Laura. The threads aren't in fact Japanese - I believe they're Vietnamese - the dressing is Japanese and I'm just playing around with different ways of making the salad. The carrot-infused udon was nice!