Thai Prawns and Glass Noodles (Goong ob Woonsen)

Thai Prawns and Glass Noodles

Easy one pot meal packed with flavours. You won’t be able to stop after one mouth.

  • 2 Tbsp light soy sauce
  • 1 Tbsp oyster sauce
  • 1 tsp dark soy sauce
  • 2 tsp sugar
  • 1 tsp toasted sesame oil (optional)
  • 1/2 cup (150 ml) prawn stock, or chicken stock, or water
  • 180g dry glass noodles
  • 6 large (or 8 medium) prawns, whole, whiskers trimmed
  • 2 Tbsp vegetable oil
  • 1 tsp black peppercorns (add according to how peppery u like it)
  • 3-4 cloves garlic
  • 6-7 slices ginger
  • 3-4 coriander roots or 1 Chinese celery root or a mixture of both
  • A handful of Chinese celery stalk
  • A handful of Chinese celery leaves

1. Soak glass noodles in room temperature water for 10 minutes to soften.

2. Drain noodles. If you want, you can cut the noodles with scissors just a couple of times to shorten them and make them easier to eat.

3. In a mixing bowl, add light soy sauce, oyster sauce, dark soy sauce, sugar, sesame oil, and stock or water together and stir until the sugar is dissolved.

4. Add the noodles and the prawns into the sauce bowl, toss well and let it sit for a few minutes.

5. In a mortar and pestle, grind the peppercorns until fine. Add the garlic and smash just until broken into pieces. Add coriander roots and Chinese celery stalk and smash them just to bruise.

6. Add the smashed herbs, the ginger, and the oil to a heavy-bottomed pot with a tight-fitting lid that is just big enough to hold the noodles and the shrimp. Heat the pot over medium heat until the herbs are sizzling.

7. Once you can smell the herbs in the air add the noodles to the pot along with all the sauce, put the shrimp on top. Cover and cook over medium high heat just until you can hear the sauce boiling inside. Then lower the heat to medium low and cook for 2 minutes.

8. Open the lid and stir the noodles to make sure the sauce is throughly distributed. Continue to cook for another 2 minutes or until the noodles and shrimp are done and the sauce is no longer pooling at the bottom. Taste, and if the noodles are not fully cooked, add a splash of water or stock, then stir and let it cook a bit longer until done.
* optional: I like a splash of the Chinese wine at this moment.

9. Once the noodles and shrimp are done, turn off the heat add the Chinese celery on top and cook with the lid on for another minute and ready to serve.