Pound garlic, black peppercorns and coriander roots into a fine paste (See Recipe Notes 1).**You can adjust the amount to your own taste. Keep coriander leaves aside for decoration.
Soak glass noodles in hot water for at least 30 minutes.
Mix noodles with oyster sauce and chicken stock/water and let stand for half an hour at least.
In a pot, heat up just enough oil to grease the base. Add in pounded paste and ginger slices. Saute a few min until fragrant. Be careful not to burn.
Add in noodles and liquids. Stir to mix with sauted paste.
Arrange prawns in one layer on top of the noodles. Cover with lid and cook on low heat for 5-8 minutes/until prawns are cooked.
Add spring onions and coriander leaves and toss to mix. Serve!
Notes
Thai Prawn Glass Noodles - Quick FAQ
1. What is Goong Ob Woonsen?
Goong Ob Woonsen is an iconic Thai dish consisting of succulent prawns and glass noodles (vermicelli) steamed in a pot with a fragrant, peppery sauce. The name literally translates to "prawns baked with glass noodles," and it is prized for its combination of juicy seafood and noodles that have fully absorbed the aromatic seasonings.
2. Is it hard to make Thai Prawn Glass Noodles at home?
No, Goong Ob Woonsen is surprisingly easy to make and can be assembled in minutes. Despite its "otherworldly" flavor, it requires only a few key ingredients and a simple steaming process, making it an ideal recipe for beginner cooks or quick weeknight meals.
3. What are the "Three Buddies" (Saam Kler) in Thai cooking?
In Thai cuisine, "Saam Kler" (the three buddies) refers to a foundational aromatic paste made from garlic, black pepper, and coriander (cilantro) roots or stems. This punchy trio provides the essential fragrance and depth of flavor for dishes like Goong Ob Woonsen.
4. Should I use fresh or frozen prawns for glass noodles?
For the best results, use the freshest prawns available. Fresh prawns contribute a natural sweetness and brininess to the noodles that frozen varieties often lack. Using high-quality fresh prawns also eliminates the need for a complex marinade.
5. Why are my Thai glass noodles dry?
If your glass noodles turn out dry, the heat may have been too high or the cooking time too long. To maintain a "saucy" consistency, cook the dish on the lowest heat possible and keep the lid tightly closed. You can take a quick peek during the last stage and add a splash of broth if the liquid has evaporated too quickly.
6. What kind of sauce is used for Goong Ob Woonsen?
The traditional seasoning sauce is a blend of oyster sauce, light soy sauce, dark soy sauce, salt, and sugar. However, for a healthier low-sodium version, you can focus primarily on oyster sauce and rely on the natural flavors of the prawns and the "three buddies" aromatic paste.
7. Do I need to marinate the prawns for this recipe?
No, you do not need to marinate the prawns. When cooked on top of the noodles in a covered pot, the prawns release their natural juices directly into the glass noodles, while simultaneously absorbing the flavors of the steaming aromatic sauce.
8. Can I make a low-sodium version of Thai prawn noodles?
Yes. To reduce sodium and sugar, you can use a minimal amount of oyster sauce and omit additional fish sauce or salt. Enhancing the recipe with extra garlic, black pepper, and coriander ensures the dish remains flavorful and "punchy" without excess salt.
9. How long do you cook prawns in glass noodles?
Prawns typically take 5 to 8 minutes to cook when placed in a single layer on top of the noodles under a closed lid. The exact timing depends on the size of the prawns and your specific cookware; they are done as soon as they turn opaque and pink.
10. What can I serve with Thai Prawn Glass Noodles?
Goong Ob Woonsen is a hearty, all-in-one meal that is satisfying on its own. Because it features both protein and carbohydrates (the noodles), it is often served as a main course, but it can also be part of a larger Thai family-style feast.
