What makes Goong Ob Woonsen unique in Thai cuisine?

Goong Ob Woonsen stands out for its fresh ingredients, delicate glass noodles, and a savory, umami-packed sauce. The use of clay pots and the Chinese influence on Chinese cuisine give it a distinctively modern twist.

Can I adjust the spiciness of this dish?

Yes, you can. You can control the spice level by adding more or less white pepper, making it suitable for your taste.

Are there any vegetarian versions of this dish?

You can create a vegetarian version by omitting the prawns and using tofu or an array of vegetables as a delicious alternative.

Can I prepare this dish in advance?

While best enjoyed fresh, you can make the sauce in advance. The rest of the ingredients and steps are best to prepare it fresh.

What are wooden noodles made of?

Thai glass noodles, cellophane noodles, or bean thread noodles are made from mung bean starch or green bean starch. They are thin, translucent noodles that become soft and slippery when cooked. They are commonly used in Thai dishes like salads, soups, and stir-fries.

Goong Ob Woonsen (Thai Shrimp and Glass Noodles)

Name: Goong Ob Woonsen (Thai Shrimp and Glass Noodles)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Cuisine: Thai
Ingredients: 5 ounces of dried bean thread noodles (mung bean noodles); 8-10 oz of large prawns or tiger shrimp, shells, claws, and whiskers removed from the body, leaving tails and heads on.; 2 tablespoons of cooking oil; 2 1/2 tablespoons slices of ginger, sliced thin and long; 5 large cloves of garlic, thinly sliced; 2 1/2 tablespoons Cilantro stems. If you can find cilantro roots, use 4 roots and chop them into very small pieces before cooking.; 3 tablespoons of oyster sauce; 3 tablespoons of light soy sauce. Regular soy sauce is fine, too.; 1 tablespoon of sweet soy sauce.; 1 tablespoon of sesame oil; 1 teaspoon salt; 2 teaspoons sugar; 1 teaspoon of ground white pepper. Add more if you prefer a little heat in your Ob Woonsen.; 1 cup thinly sliced Shitake mushrooms. Portobello is fine for substitutes; 1 cup of unsalted chicken stock or broth; 1 cup of Chinese or Italian parsley, chopped into 1 1/2 inch pieces. Use the tender, leafy parts of celery as a substitute.; Optional ingredients to add: green onions and a few cilantro stems or leaves for garnishing.

Description

A classic Thai dish, Goong Ob Woonsen (Thai shrimp and glass noodles) is famous for its unique, memorable flavors. It is known for its delicious taste, texture, and healthy ingredients, using large tender shrimp, delicate glass noodles, and a medley of fresh ingredients infused with savory umami Thai sauces. It's ready to enjoy in less than 30 minutes!

Ingredients

Scale

5 ounces of dried bean thread noodles (mung bean noodles)
8-10 oz of large prawns or tiger shrimp, shells, claws, and whiskers removed from the body, leaving tails and heads on.
2 tablespoons of cooking oil
2 1/2 tablespoons slices of ginger, sliced thin and long
5 large cloves of garlic, thinly sliced
2 1/2 tablespoons Cilantro stems. If you can find cilantro roots, use 4 roots and chop them into very small pieces before cooking.
3 tablespoons of oyster sauce
3 tablespoons of light soy sauce. Regular soy sauce is fine, too.
1 tablespoon of sweet soy sauce.
1 tablespoon of sesame oil
1 teaspoon salt
2 teaspoons sugar
1 teaspoon of ground white pepper. Add more if you prefer a little heat in your Ob Woonsen.
1 cup thinly sliced Shitake mushrooms. Portobello is fine for substitutes
1 cup of unsalted chicken stock or broth
1 cup of Chinese or Italian parsley, chopped into 1 1/2 inch pieces. Use the tender, leafy parts of celery as a substitute.
Optional ingredients to add: green onions and a few cilantro stems or leaves for garnishing.

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Instructions

Soak Glass Noodles. Begin by soaking the delicate glass noodles (bean thread noodles) in warm water or according to package instructions. Drain noodles and loosely cut to 6-8 inches in length and set aside.
Make the sauce. Add the oyster sauce, sweet sauce, light soy sauce, sesame oil, sugar, salt, and white pepper in a small bowl. Mix well and set aside.
Prepare the shrimp. Wash and trim the claws, whiskers, and the sharp, pointy end at the top of the shrimps. Peel the shells on the body of the prawns, leaving the heads and tails intact. The heads of the large prawns or shrimp have a naturally creamy sauce-like texture that adds a burst of umami flavor. Slice through the back of the shrimp shell with a small paring knife and remove the veins. Set aside.
Prepare the aromatics. Slice the herbs, garlic, ginger, and cilantro roots. These will be your secret weapon for infusing the flavors. At medium-high heat, Heat the cooking oil and Sautéed the Aromatics In a heavy-bottomed pot over medium heat. Stir-fry until the aromatics release their fragrance. 1-2 minutes.
Add glass noodles. Lower the heat to medium. Add the glass noodles and the soy sauce mixtures and quickly stir until the glass noodles are evenly covered in the golden brown sauce.
Add the mushroom and shrimp evenly on the glass noodles. Then, pour the stock evenly over the pan. Do not stir. Cover the pan with a lid and allow the dish to "Ob" or steam using condensation to help infuse all the flavors together. Leave it for about 5 minutes or until the shrimp is cooked. Larger shrimp will take longer. Watch for the pinkness of the shrimp. That's when you know it's done.
Open the lid and gently stir the whole thing together, trying not to break the shrimp, especially the top of the head. They are tender once cooked. If your pan is very dry, add a splash of water or stock to help loosen it up.
Add parsley. The only thing left at this step is to Add the Chinese parsley or, if preferred, add sliced spring onions, cover, and cook for 1 more minute until wilted. Done!

Notes

For my recipe, you can use any large skillet; a non-stick or cast iron skillet will work. I used my cast iron skillet, and it worked out perfectly well.
For glass noodles. I often use warm or hot water (not boiling) to soak mine to help speed up the process. Watch for when the noodles are soft and pliable, and you are set.
Read the packet instructions for soaking glass noodles, as many suggest soaking them at room temperature.
Don't overcook the shrimp; they should be plump and tender.
Adjust the level of spice by adding more or less white pepper.
Add bok choy, shredded carrot, kale, or baby corn if you feel adventurous or need more veggies.
A clay pot enhances the presentation like the traditional Thai style, but you can use a heavy-bottomed pot as an alternative.

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Prep Time: 20
Cook Time: 10
Category: Shrimp recipes
Method: Stovetop
Cuisine: Thai