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Pepper's Goong Ob Woonsen (Thai Shrimp & Glass Noodles)

Name: Pepper's Goong Ob Woonsen (Thai Shrimp & Glass Noodles)
Prep time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 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

SERVES: 4 PREP: 20 TOTAL TIME: 30

Pepper's Goong Ob Woonsen (Thai Shrimp & Glass Noodles)

SERVES: 4 PREP: 20 TOTAL TIME: 30

Tender, chewy, perfectly salty noodles with a crispy bottom and lots of plump shrimp.

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.