Goong Ob Woon Sen is a beloved Thai comfort dish — deceptively simple but packed with layered, complex flavor. The magic here is in the steaming technique: the shrimp aren’t stir-fried or sautéed but rather laid on top of the noodles and essentially steamed under a tight lid, keeping them incredibly plump and juicy while the noodles below absorb every drop of the savory broth.
The sauce — a blend of soy sauce, oyster sauce, sesame oil, and a touch of brown sugar — creates a glossy, umami-rich coating on the glass noodles that’s salty, slightly sweet, and deeply savory all at once. The double pepper (black and white) is the dish’s signature move: black pepper adds bold, earthy heat while white pepper brings a more fragrant, floral warmth that’s distinctly Thai.
Glass noodles are perfect for this preparation — they start neutral and slippery, then become silky and translucent as they soak up the seasoned seafood (or chicken) stock, practically becoming one with the sauce. A final squeeze of lime at the table cuts through the richness and ties everything together with a bright acidic finish.
It’s a one-pot weeknight dream: deeply satisfying, ready in under an hour, and best eaten right away.
Glass noodles go by different names, including bean threads, bean vermicelli, cellophane noodles or saifun. They resemble rice vermicelli but the two are very different, so shop carefully. Check the label to make sure the noodles are made at least in part with mung bean starch. If you can find a brand made with 100 percent mung bean starch, even better.
TIP: Don’t soak the noodles in hot or boiling water, as they will wind up too soft. The aim is to soak them until only partially softened and pliable, but not fully tender; room-temperature or cool tap water is best. Be sure to swish the noodles once or twice during soaking to break up any clumps and ensure they hydrate evenly.
*White pepper is an important ingredient in this dish. But the problem with processed pre-ground pepper is the musty, dusty barnyard-like flavors. Fresh, well-handled peppercorns, by contrast, deliver bright citrus spice with hints of pine. A clear favorite, BoTree White Kampot Pepper is robust yet balanced, and offers impressive complexity — no funk, more flavor!
Thai Shrimp with Glass Noodles
Ingredients
- 8 oz. glass noodles (see headnote)
- 1/4 cup soy sauce
- 3 Tbsp. oyster sauce
- 1 Tbsp. toasted sesame oil
- 1Tbsp. packed light brown sugar
- 1 lb. large (26/30 per lb.) shrimp, peeled (tails removed) and deveined, patted dry
- Ground black pepper
- Ground white pepper, preferably from fresh peppercorns*
- 2 cups chicken OR seafood broth, preferably homemade
- 2 Tbsp. neutral oil
- 1½ Tbsp. minced fresh ginger
- 4 medium garlic cloves, minced
- 1 bunch scallions, cut into 1-inch lengths on the diagonal
- Lime wedges, to serve
Directions
- Place the noodles in a large bowl and add room-temperature water to cover. Let stand until the noodles are pliable, but not fully tender, about 15 minutes, swishing them once or twice to ensure even hydration. Drain in a colander. Using kitchen shears, snip the noodles in several places to cut them into shorter lengths.
- While the noodles soak, in a medium bowl, combine the soy sauce, oyster sauce, sesame oil and sugar; stir until the sugar dissolves. In a small bowl, toss the shrimp with 2 tablespoons of the soy sauce mixture, ¼ teaspoon black pepper and ⅛ teaspoon white pepper. Stir the broth into the remaining soy sauce mixture.
- In a large (7- to 8-quart) Dutch oven over medium, combine the neutral oil, ginger, garlic and ½ teaspoon each black and white pepper. Cook, stirring, until the garlic begins to brown, 2 to 3 minutes. Add the noodles, tossing, then distribute in an even layer. Scatter the scallions over the noodles, followed by the shrimp, then drizzle in any liquid remaining in the bowl; do not stir. Pour in the broth mixture and bring to a simmer over medium-high. Cover, reduce to medium-low and cook, undisturbed, until the shrimp are opaque throughout and the noodles are tender and have absorbed the liquid, 8 to 10 minutes. Toss to integrate the scallions and shrimp into the noodles. Serve with lime wedges.
Adapted from a recipe by Rose Hattabaugh for Milk Street
Accounting for Taste 