Recently, at an oriental take-out place, I saw a noodle dish in which the noodles looked like they were bean thread, but they were about the diameter of spaghetti, rather than tha very fine bean thread that I usually get. But I couldn't find anything in the noodle aisle that looked like it would be about the right thickness when cooked. I did find some dried noodles made of sweet potato starch that are thicker than the angle-hair-like bean thread. I haven't yet made either of these noodles.
Can anyone enlighten me about the thicker bean thread that I seek?