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Thai Shrimp and Glass Noodles | Goong Ob Woonsen

Name: Thai Shrimp and Glass Noodles | Goong Ob Woonsen
Prep time: 15 min
Cook time: 15 min
Ingredients: 160 g grams dried glass noodles; 4 shiitake mushrooms sliced; 2 tbsp oil; 3-4 slices ginger peeled; 200 grams shelled (deveined with tails on); Chopped Chinese celery; 5 cloves garlic peeled; 2 teaspoon sugar; 2 teaspoon ground white pepper; 4 tablespoons soy sauce; 4 tablespoons oyster sauce; 1 chicken stock; 2 tsp sesame oil

Recipe by

Trish yee

Embark on a culinary adventure to Thailand with my Thai Shrimp and Glass Noodles (Goong Ob Woonsen) recipe. This exquisite dish showcases the art of balancing flavors and textures, delivering a harmonious fusion of succulent shrimp, delicate glass noodles, and vibrant aromatic herbs.

Plump shrimp are the stars of the show, nestled atop a bed of transparent glass noodles that soak up the essence of the rich and savory sauce. Infused with a medley of Thai spices and fragrant herbs, this dish is a tantalizing experience for both the senses and the palate.

As you savor each bite, the tender shrimp and tender noodles dance on your taste buds, while the intoxicating aromas transport you to the bustling markets of Thailand. Whether enjoyed as a special dinner or a centerpiece for gatherings, my Thai Shrimp and Glass Noodles recipe invites you to experience the magic of authentic Thai cuisine, all within the comfort of your own kitchen.

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Prep Time 15

Cook Time 15

Course Main Course

Cuisine Thai

Servings People

Ingredients

Main

160 g grams dried glass noodles
4 shiitake mushrooms sliced
2 tbsp oil
3-4 slices ginger peeled
200 grams shelled deveined with tails on
Chopped Chinese celery

Sauce

5 cloves garlic peeled
2 teaspoon sugar
2 teaspoon ground white pepper
4 tablespoons soy sauce
4 tablespoons oyster sauce
1 chicken stock
2 tsp sesame oil

Instructions

Soak the noodles in room temperature water per package instructions.
Make the sauce by mincing 5 cloves of garlic and transfer to a mixing bowl.
Add the sugar, ground white pepper, soy sauce, black soy sauce, oyster sauce, and stock and mix. Set aside.
Cut the soaked noodles so that they are easier to eat when cooked and drain the water.
Pour the sauce over the noodles and toss. Add the shiitake mushrooms and toss again.
Add the oil and 2 ginger slices to a pan and heat over medium heat. Once the oil is sizzling, add the noodles that have already been mixed with the sauce and mushrooms and place the shrimp on top. Cover and cook for about 5 minutes.
Open the lid and stir or toss the noodles to make sure the sauce is thoroughly distributed.
Add the chopped Chinese celery. Then, cover and cook for another minute before turning off the heat and serving.

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.