The most often used bean sprouts in Thai cooking are the small "green" sprouts from Mung beans and the larger "yellow" sprouts from Soya beans. Soya beansprouts have a stronger flavour than Mung beansprouts, but both are relatively delicate, with a pleasant and unique crunchy texture. Fresh beansprouts are widely available in supermarkets, health-food stores and Asian food stores, or you can easily sprout your own beans at home. Avoid canned beansprouts as they are flaccid and tasteless.