Goong Ob Woonsen (Thai Shrimp and Glass Noodles)
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!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 5 oz dried bean thread noodles (mung bean noodles)
- 8-10 oz large prawns or tiger shrimp, shells, claws, and whiskers removed from the body, leaving tails and heads on.
- 2 tbsp cooking oil
- 2+1/2 tbsp slices of ginger, sliced thin and long
- 5 large cloves of garlic, thinly sliced
- 2+1/2 tbsp Cilantro stems. If you can find cilantro roots, use 4 roots and chop them into very small pieces before cooking.
- 3 tbsp oyster sauce
- 3 tbsp light soy sauce. Regular soy sauce is fine, too.
- 1 tbsp sweet soy sauce.
- 1 tbsp sesame oil
- 1 tsp salt
- 2 tsp sugar
- 1 tsp 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 unsalted chicken stock or broth
- 1 cup 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.
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
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.
- 8
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!