Thai Baked Shrimp with Glass Noodles (Goong Ob Woonsen)

Name: Thai Baked Shrimp with Glass Noodles (Goong Ob Woonsen)
Total time: 20 min
Yield: 2 people
Ingredients: 0.6 lb Fresh shrimp (large); 2.8 oz Dry glass noodles; 1.7 oz Pork belly (sliced); 0.5 oz Ginger (sliced); 4 cloves Garlic; 3 roots Coriander root (smashed); 1 tsp Black peppercorns (coarsely crushed); 2 tbsp Oyster sauce; 1 tbsp Light soy sauce; 1 tsp Dark soy sauce; 2 tsp Sugar; 1 tbsp Sesame oil; 0.5 cup Chicken stock or water; 0.5 oz Chinese celery (cut into sections)

Under 30 MinsStovetopDinnerComfort FoodThai

Easy

20min

420kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Restaurant-style Thai baked shrimp with glass noodles, aromatic with ginger, garlic, and black pepper, featuring chewy noodles that absorb a savory sauce. Easily made at home in a pot or skillet.

Goong Ob Woonsen is a beloved Thai seafood classic often found in high-end restaurants. It features a harmonious blend of spices, including the warmth of black pepper, the depth of coriander root, and the fragrance of sliced ginger lining the bottom of the pot. As it cooks, the heat renders the fat from pork belly slices, coating every strand of glass noodle in rich flavor. The noodles, made from mung bean starch, remain perfectly chewy while absorbing a savory sauce of oyster sauce, soy sauce, and sesame oil. Topped with large, succulent shrimp that release their sweetness into the dish, this recipe is perfect for a cozy family dinner or a special gathering.

Ingredients

300 g Fresh shrimp (large) (about 8-10 pieces)
80 g Dry glass noodles
50 g Pork belly (sliced) (about 5-6 slices)
15 g Ginger (sliced) (about 4-5 slices)
4 cloves Garlic
3 roots Coriander root (smashed)
1 tsp Black peppercorns (coarsely crushed)
2 tbsp Oyster sauce
1 tbsp Light soy sauce
1 tsp Dark soy sauce
2 tsp Sugar
1 tbsp Sesame oil
120 ml Chicken stock or water
15 g Chinese celery (cut into sections) (1 stalk)

Instructions

1
Soak the dry glass noodles in water until soft (about 10 minutes), then drain and set aside.
2
Prepare the sauce by mixing oyster sauce, light soy sauce, dark soy sauce, sugar, sesame oil, and chicken stock. Stir until well combined.
3
Toss the soaked glass noodles in the sauce until evenly coated. Let them sit for a few minutes to absorb the flavors.
4
Layer the pork belly at the bottom of the pot, followed by the sliced ginger, garlic, coriander roots, and black pepper.
5
Place the seasoned glass noodles into the pot, then arrange the fresh shrimp on the very top and cover with a tight-fitting lid.
6
Place the pot over medium heat and bake for 10-15 minutes until the shrimp are cooked through and the glass noodles have absorbed most of the sauce.
7
Open the lid, garnish with Chinese celery, cover again for 30 seconds until the celery is wilted, then remove from heat and serve.

Chef's Tips

•Keep the shells on the shrimp (at least the tails) to retain the juices and sweetness during the baking process.
•If you don't have pork belly, you can grease the bottom of the pot with a little vegetable oil or lard to prevent the noodles from sticking.