This may be one of the lesser known Thai noodle dishes—at least compared to Pad Thai—but I want you to know it is just as delicious! If you haven't had glass noodles before, they are tender with a nice chewy-springy texture, made of starch (mung bean, potato, or sweet potato) rather than flour, so they are actually naturally gluten-free. This is a simple dish packed with flavor, using oyster and soy sauce balanced out with a bit of sugar, bacon, nice plump shrimp, and of course lots of garlic and ginger. They get a bit crispy on the bottom, especially when cooked in a traditional claypot—like our Donabe-Style Claypot!—but you can use any heavy-bottomed pan with a lid. I like tender, herbaceous celery leaves for garnish, but if you don't have any, you can use more cilantro and scallions on top.
1 (6-ounce) package glass noodles
8 large (about ½ pound) cleaned, shell-on shrimp
¼ cup chicken stock
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon sugar
¼ teaspoon ground white pepper
6 dried shiitake mushrooms
6 ounces slab bacon, cut into ¼-inch-thick slices
6 cloves garlic, smashed
1 (2-inch) piece ginger, peeled and very thinly sliced
3 scallions, whites separated from greens, both cut into 2-inch pieces
3 tablespoons tender celery leaves, chopped
1 small handful tender cilantro stems
+ kosher salt and freshly ground black pepper to taste
All the flavor of Tom Yum soup but glazed onto tender, sticky ribs.
From the depths of Pepper Thai’s pantry, comes the sauce for this delicious recipe.
A vegetarian version of Pad Krapow that can really be made with any veggie.
