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

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

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


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.

  • 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

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