Baked Glass Noodles with Prawns
Serves 2 to 3.
Known as goong ob woon sen, this dish is traditionally cooked in a clay pot, infusing the glass noodles and prawns with aromatic spices and herbs, but it can also easily be prepared in any large pot or pan with a lid. The glass noodles absorb the broth, taking on a deliciously savory flavor while remaining springy and tender. Often enjoyed with a side of chili sauce, this dish is a comforting yet flavorful Thai favorite. From “Thai: Anywhere and Everywhere" by Nat Thaipun (Hardie Grant, 2025).
- 7 oz. glass noodles (mung bean noodles)
- 1 tbsp. oyster sauce
- 1 tbsp. soy sauce
- ½ tbsp. fish sauce
- 1 tsp. sugar
- ¼ tsp. white pepper
- 2 tbsp. vegetable oil
- 4 cloves garlic, crushed
- 1-in. piece fresh ginger, julienned
- 3 cilantro roots and stems, torn, plus additional leaves for garnish
- ½ c. chicken or vegetable stock
- 7 oz. large raw prawns (shrimp), peeled and deveined; tails intact for presentation, if desired
- Sliced scallions, for garnish
Directions
Soak the noodles in warm water for 10 minutes, then drain and toss with the oyster sauce, soy sauce, fish sauce, sugar and white pepper. Set aside to absorb the flavors.
To cook the aromatics, heat the oil in a clay pot or large saucepan with a lid over a medium heat. Add the garlic, ginger and cilantro roots and stems and stir until aromatic, about 1 to 2 minutes.
Spread the marinated glass noodles over the aromatic mixture in the pot. Pour in the stock and gently toss the noodles to coat evenly.
Arrange the prawns on top of the noodles, cover the pot with a lid and cook on a low heat for 5 to 7 minutes or until the prawns are cooked through and the noodles have absorbed most of the liquid.
Transfer the noodles and prawns to a serving plate. Garnish with cilantro leaves and scallions.
