Goong Ob Woonsen (Thai Noodles with Shrimp)
My “Goong Ob Woonsen” recipe features juicy shrimp and savory glass noodles baked in the skillet to perfection. It’s easy to make and pairs wonderfully with rice for a satisfying dinner!
The main carb in this dish is glass noodles, also known as bean thread. Store-bought bean thread typically comes in dried bundles, and packages may be labeled as “vermicelli (bean thread)” or “glass noodles”—but they’re the same thing. They’re called glass noodles because they turn clear after cooking. Some brands use “bean thread” on the label because these noodles are made from mung beans and potato starch.
Aromatics for Thai Prawn Glass Noodles
Aroma sets this dish apart from other noodle dishes with its peppery, gingery, and slightly sweet fragrance. The dish includes garlic, ginger slices, Chinese celery, cilantro, and pepper. Chinese celery gives the dish a stronger aroma, from the stalks to the leaves. If you can’t find Chinese celery at your local store, you can substitute it with Western celery—just be sure to include the leaves. You can learn more about the differences between Western and Chinese celery at Tasting Table.
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Traditional and This Simplified Shrimp Noodles
This dish features two types of protein and fat: shrimp and pork. Thai restaurants traditionally use pork belly, thinly sliced and cooked to release its oil, which adds texture to the dish. In my simplified version, I use bacon instead. After extracting the oil from the bacon, set it aside and stir in the aromatics, sauce, noodles, and shrimp. If you prefer, you can use pork belly instead of bacon.
How to Serve and Store Leftover Goong Ob Woonsen
Some people like to serve a Thai seafood dipping sauce on the side with this dish. The sauce is spicy and citrusy, but it’s optional. You can enjoy these Thai shrimp noodles on their own or with rice. If you have leftovers, store them in an airtight container in the refrigerator for up to three days.
More Glass Noodles Recipes
If you enjoy glass noodles or bean thread, make sure to try the following recipes.
- Yum Woon Sen (Thai Glass Noodles Salad)
- Vietnamese Fried Spring Rolls (Cha Gio)
- Pork Spring Rolls with Peanut Dipping Sauce
- Sai Krok Isan (Lao Sausage)
- Crispy Asian Meatballs
Goong Ob Woonsen (Thai Noodles with Shrimp)
Equipment
- 1 bowl
- 1 skillet
Ingredients
For the Noodles and Shrimp
- ½ lb bacon (6 strips)
- 1 lb shrimp (peeled or shell on but make sure to devein)
- 3 bundles bean thread (112 grams)
- 6 slices ginger
- 4 garlic cloves (or 1 tbsp minced garlic)
- 3 green onion
- 1 tbsp cilantro (chopped)
- 3 stalks Chinese Celery (or 2 regular Western Celery)
- ½ tbsp peppercorn (black, white, or Sichuan)
For the Sauce
- 3 tbsp oyster sauce
- 2-2½ tbsp soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp sugar
- ½ tbsp sesame oil (optional)
- ½ tsp white ground pepper
- 1 cup water
Instructions
Prepare the sauce and Ingredients
- Soak the bean thread in room temperature water for 10 minutes.
- While soaking, bruise or mince the garlic, slice the ginger, and chop the cilantro, green onion, and celery into 1-inch pieces. (Use the cilantro and celery stems for aromatics at the beginning, and save the leaves for garnish later.) (If using regular celery make sure to chop into small pieces and use leaves as well.)
- Slice the bacon into 1-inch pieces and set aside.
- Mix the sauce ingredients and set aside.
- After 10 minutes, drain the soaked bean thread and use kitchen scissors to cut it into shorter strands (about 1-2 inches).
Cook, Assemble, and Serve
- Heat a skillet over medium heat, add the bacon, and cook for 4-5 minutes, or until you reach your desired texture (soft or crispy). Set the cooked bacon aside and spoon out half of the fat.
- Add the ginger slices, peppercorn, garlic, cilantro, and celery stems to the skillet. Stir-fry the aromatics for a few minutes until fragrant.
- Pour in the prepared sauce and add the bean thread to the skillet. Stir to ensure the noodles soak up the sauce, cooking for 3-5 minutes until the noodles begin to soften.
- Place the shrimp on top of the noodles, cover with a lid, and cook for another 3-4 minutes. Check occasionally to ensure the skillet doesn't burn.
- Once the noodles have absorbed almost all the sauce and the shrimp is cooked through, remove the lid.
- Add the chopped green onion, cilantro, celery leaves, and bacon. Stir to combine and serve warm.Enjoy!