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.
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