• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hot Thai Kitchen
  • Recipes by Categories
  • Kitchen Tips & Ingredients
  • Thailand Vlogs
  • My Cookbooks
  • Newsletter
  • Patreon
  • Shop Ingredients & Tools
  • Find an Asian Grocer
  • Merch
  • About
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes by Categories
  • Kitchen Tips & Ingredients
  • Thailand Vlogs
  • My Cookbooks
  • Newsletter
  • Patreon
  • Shop Ingredients & Tools
  • Find an Asian Grocer
  • Merch
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » All Recipes » Entrées

    Ginger Shrimp & Glass Noodles กุ้งอบวุ้นเส้น Goong Ob Woonsen

    Published: Nov 20, 2015 · Modified: Dec 7, 2020 by Pailin Chongchitnant · This post may contain affiliate links

    Jump to Recipe·Print Recipe

    This is something I always order without fail whenever we go to a seafood restaurant in Thailand! Glass noodles and shrimp are cooked together in a pot with lots of ginger, garlic and pepper. It's such a classic, with a unique flavour that makes it an iconic dish of Thai seafood restaurants.

    Watch The Full Video Tutorial!

    All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

     
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Goong ob woonsen

    Ginger Shrimp & Glass Noodles กุ้งอบวุ้นเส้น Goong Ob Woonsen

    ★★★★★ 5 from 2 reviews
    • Author: Pailin Chongchitnant
    • Yield: Serves 2
    Print Recipe
    Pin Recipe

    Ingredients

    Sauce:

    • 2 Tbsp soy sauce
    • 2 Tbsp oyster sauce
    • 1 tsp black soy sauce or dark soy sauce
    • 2 tsp sugar
    • 1 tsp toasted sesame oil
    • 120 mL chicken stock or water

    The Rest

    • 80 g dry glass noodles (sometimes labelled "bean vermicelli" or "bean threads")
    • 8-10 medium shrimp, head on, shell on if possible
    • ½ tsp black peppercorns
    • ½ tsp white peppercorns
    • 6 cloves garlic
    • 15 slices ginger
    • 8 cilantro stems or 3 cilantro roots
    • 2 Tbsp vegetable oil
    • 1 green onion, sliced on a bias, or a handful Chinese celery leaves

    Note: Traditionally, this dish is served right in the pot it is cooked in. So if you have a clay pot or a nice piece of cast iron ware with a lid, it would be perfect for this. Otherwise just use a regular pot and transfer it to a serving bowl after.

    Ingredients and Kitchen Tools I Use


    Instructions

    Soak glass noodles in room temperature water for 10 minutes to soften. Drain. If you want, you can cut the noodles with scissors just a couple of times to shorten them and make them easier to eat.

    Prep shrimp: Trim off the shrimp's long antennae and, if you want, the sharp pointy end on top of the head (I recommend trimming this off if you're serving kids). Using pointy scissors or a small paring knife, cut the back of the shrimp shell open all the way to the tail and remove the vein. Rinse and set aside.

    Mix all sauce ingredients together and stir until the sugar is dissolved. Put the noodles and the shrimp into a wide bowl and pour the sauce over top. Toss the noodles and the shrimp in the sauce then let it sit while you prep the herbs, stirring it half way through.

    In a mortar and pestle, grind the peppercorns until fine. Add the garlic and smash just until broken into pieces. Add cilantro stems or roots and smash them just to bruise. 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. Once you can smell the herbs in the air, add the noodles to the pot along with all the sauce, putting 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 3 minutes.

    Open the pot and stir the noodles around to redistribute the sauce, then cover and cook for another 2-3 minutes or until the shrimp and the noodles 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.

    Turn off the heat, transfer to a serving bowl (unless you're serving it right from the pot), top with green onions or Chinese celery leaves. Cover the bowl (you can just use a plate) and let the herb steam for at least one more minute or until ready to serve. Serve with jasmine rice. Enjoy!

    Join us on Patreon for bonus content and rewards!


    Did you make this recipe?

    Tag @HOTTHAIKITCHEN on Instagram and hashtag it #HotThaiKitchen!

    More Entrées

    • A plate of chicken satay with a bowl peanut sauce and a bowl cucumber pickle.
      Easy Chicken Satay with "Real" Peanut Sauce
    • a bowl of Thai crab curry stir fry
      Thai Curry Crab: The Hidden Gem of Thai Cuisine 
    • tomato beef stir fry on an oval plate on green napkin.
      Mother-in-Law's Chinese Tomato Beef Stir Fry
    • A plate of grilled chicken breast with a side of sticky rice
      Ultimate Thai BBQ Chicken (Gai Yang)

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆
      Recipe Rating




    1. Graham A Dyer

      August 24, 2023 at 2:52 am

      Hi Pailin
      We are back in Australia. I made goong ob woonsen today, I forgot about your recommendation for head on shell on prawns. However, when I shell and devein prawns I always boil up the heads and shells to make stock. I used this instead of chicken stock. It was pretty good.
      Best wishes
      Graham and Wan (Raweewan) Dyer

      Reply
    2. Pattarin

      October 16, 2021 at 5:23 pm

      Very delicious and easy. It also looks elegant in the clay pot I bought just for this recipe. Thanks for sharing.

      ★★★★★

      Reply
      • Adam from HTK

        October 18, 2021 at 9:20 am

        Awesome to hear! 🙂

        Reply
    3. Elaine

      July 22, 2021 at 4:23 am

      I love this dish but I am allergic to crustaceans. Is there any type of seafood that I can use instead?

      Reply
      • Adam The HTK Minion

        July 26, 2021 at 9:21 am

        Any type of seafood is fine 🙂

        Reply
    4. Marion Carmignani

      March 28, 2021 at 6:34 am

      This recipe is excellent. My absolute favorite dish. Thank you for all these delicious Thai recipe, I follow you already long time and my Thai cooking skills improved a lot.

      Reply
    5. Futile Resistance

      February 16, 2021 at 3:17 pm

      Delicious and quaint!

      ★★★★★

      Reply

    Primary Sidebar

    Connect With Me!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Image of Pailin

    Sawaddee ka! I'm Pai, a chef, author, and YouTuber. I'm here to demystify Thai cuisine and help you cook great Thai food at home. Want to learn more about me? Here's my story.

    My Latest Cookbook

    Popular Classics

    • Two glasses of Thai tea, one with half and half being poured into it.
      Thai Iced Tea Recipe - Thai vs American Style
    • A plate of chicken satay with a bowl peanut sauce and a bowl cucumber pickle.
      Easy Chicken Satay with "Real" Peanut Sauce
    • a bowl of Thai crab curry stir fry
      Thai Curry Crab: The Hidden Gem of Thai Cuisine 
    • tomato beef stir fry on an oval plate on green napkin.
      Mother-in-Law's Chinese Tomato Beef Stir Fry

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Statement
    • Merch
    • All Recipes

    Newsletter

    Sign Up!

    Contact

    • Contact
    • My Cookbook
    • Patreon

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © Pailin's Kitchen Inc. 2023