Entree: Thailand – Coastal Thai Seafood – กุ้งอบวุ้นเส้น ➤ Goong Ob Woon Sen (Prawns baked over glass noodles in a savory, aromatic broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) large prawns (shrimp), shell-on and deveined
- 4 oz (115 g) glass noodles (woon sen), soaked in warm water until pliable and drained
- 1 cup (240 ml) chicken stock or water
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) sesame oil
- 1 tsp (4 g) granulated sugar
- 1/2 tsp (1 g) white pepper
- 4 cloves garlic, minced (~0.42 oz (12 g))
- 2 shallots, thinly sliced (~2 1/8 oz (60 g))
- 2 tbsp (30 ml) vegetable oil
- 2 scallions (green onions), sliced (~1 1/16 oz (30 g))
- 1/4 cup (15 g) cilantro leaves
- 1 red bird’s-eye or Thai chili, thinly sliced (optional) (~0.18 oz (5 g))
- 2 tbsp (30 ml) lime juice (to finish)
- 2 tbsp (16 g) fried shallots or garlic for garnish (optional)

Show original ingredient measurements

- 1 lb (450 g) large prawns (shrimp), shell-on and deveined
- 4 oz (115 g) glass noodles (woon sen), soaked in warm water until pliable and drained
- 1 cup (240 ml) chicken stock or water
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) sesame oil
- 1 tsp (4 g) granulated sugar
- 1/2 tsp (1 g) white pepper
- 4 cloves garlic, minced (~12 g)
- 2 shallots, thinly sliced (~60 g)
- 2 tbsp (30 ml) vegetable oil
- 2 scallions (green onions), sliced (~30 g)
- 1/4 cup (15 g) cilantro leaves
- 1 red bird’s-eye or Thai chili, thinly sliced (optional) (~5 g)
- 2 tbsp (30 ml) lime juice (to finish)
- 2 tbsp (16 g) fried shallots or garlic for garnish (optional)

Instructions

1. Preheat oven to 375°F (190°C). If using a clay pot, soak briefly in water per manufacturer instructions; otherwise use an ovenproof baking dish.
2. Soak the glass noodles in warm water until pliable, about 5–10 minutes, then drain and cut into manageable lengths if very long.
3. In a bowl combine chicken stock, light soy sauce, oyster sauce, fish sauce, sesame oil, sugar, and white pepper; stir until sugar dissolves.
4. Heat 2 tbsp (30 ml) vegetable oil in a small skillet over medium heat. Sauté garlic and sliced shallots until soft and fragrant but not browned, about 1–2 minutes. Remove from heat.
5. In the prepared pot or dish scatter the softened glass noodles evenly. Pour the sauce and sautéed aromatics over the noodles, pressing the noodles down so they absorb the liquid evenly.
6. Arrange prawns on top of the noodles in a single layer. Cover the pot or seal the baking dish tightly with foil.
7. Bake in preheated oven until prawns are opaque and cooked through and noodles have absorbed most of the liquid, about 15–20 minutes (depending on prawn size).
8. Remove from oven, drizzle lime juice over the dish, scatter scallions, cilantro, sliced chili, and fried shallots for crunch. Serve hot directly from the pot.