Goong Ob Woon Sen (Thai Glass Noodle Prawn)
Goong ob woonsen is a Thai one-pot glass noodle dish with prawns, bacon, ginger, and savory sauce. The noodles soak up all the flavor while steaming.
Equipment
- Cutting board & sharp knife
- Mixing bowl
- Colander or sieve for draining noodles
- Large pot, Dutch oven, or deep skillet with lid
- Tongs
Ingredients
Main ingredients
- ½ cup bacon, thin slices
- 4 cloves garlic, bruised
- 2 coriander root
- 5 oz dry glass noodles
- 2 tbsp ginger, thin strips
- 1 lb prawns
- 1 handful Chinese celery, roughly chopped
- 1 handful green onions, roughly chopped
Sauce ingredients
- ½ cup + 2 tbsp water
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 2 tbsp golden mountain sauce
- 2 tbsp sesame oil
- 1½ tbsp white sugar
- 1 tsp black pepper
Instructions
- Mix the sauce: Stir together the water, oyster sauce, dark soy sauce, golden mountain sauce, sesame oil, sugar, and pepper in a bowl.
- Soak the noodles: Soak the glass noodles in water until softened but still slightly firm. Drain well.
- Cook the aromatics: In a pot or deep skillet with a lid, cook the bacon until the fat renders out. Add the garlic and coriander root and cook until fragrant.
- Add noodles and sauce: Add the soaked noodles to the pot and pour the sauce over them. Toss lightly so the noodles are evenly coated.
- Layer the prawns: Arrange the ginger slices over the noodles, then place the prawns on top in a single layer. Add the Chinese celery and green onions on top.
- Steam and serve: Cover with a lid and cook for about 5 minutes, or until the prawns are cooked through and the noodles have absorbed the sauce. Serve hot.
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 439kcal | Carbohydrates: 54g | Protein: 5g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 22mg | Sodium: 557mg | Potassium: 184mg | Fiber: 1g | Sugar: 6g | Vitamin A: 16IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg
