Spicy Claypot Glass Noodles with Prawns (Goong Op Woon Sen)
Spicy Claypot Glass Noodles with Prawns (Goong Op Woon Sen)
Spice up your menu with this classic Thai noodle recipe by Phol Tantasathien.
  • Difficulty Level Easy
  • Technique Stir Frying
  • Preparation Time 30 minutes
  • Cooking Time 25 minutes
  • Yield 1 serving
  • 80 grams Mung Bean Noodle
  • 200 grams Prawn, butterfly
  • 1 teaspoon Sichuan Pepper
  • 1 teaspoon Black Peppercorn
  • 8 cloves Garlic
  • 4 stalks Coriander Roots
  • 15 grams Ginger, sliced
  • 4 slices Bacon (Beef)
  • 3 tablespoons Oyster Sauce
  • &frac112; tablespoons Light Soy Sauce
  • 1 teaspoon Sweet Dark Soy Sauce
  • 2 teaspoons Sugar
  • 2 teaspoons Sesame Oil
  • 1 tablespoon Shaoxing Wine
  • 200 grams Chicken Stock
  • 1 tablespoon Vegetable Oil
  • Coriander Leaf, to serve
  1. Soak Mung Bean Noodle for 10 minutes in a large bowl. Drain and cut it roughly in bite sizes.
  2. To make the sauce, add sugar, sweet dark soy sauce, light soy sauce, Shaoxing wine, oyster sauce and sesame oil in a bowl. Stir well. Mix it together with chicken stock. Soak noodle in the sauce for 5 minutes to absorb the flavors.
  3. Devein the prawns. Rinse, pat dry and soak the prawns together with the sauce and noodle.
  4. Pound the ginger slices, garlic cloves and coriander roots.
  5. Heat oil in the clay pot or casserole. Add beef bacon, cook for 1 minute, then add garlic, coriander root, ginger, Sichuan pepper, black peppercorns. Cook for another 3 minutes.
  6. Add marinated noodle and prawns. Put the lid on, lower the heat and cook for 12 minutes.
  7. Garnish with coriander leaves and serve hot.

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