Goong Ob Woon Sen
Sweet, savory shrimp baked with glass noodles, garlic, and ginger in a fragrant broth. This classic Thai comfort dish comes together in one baking dish with minimal effort.
- Total time
- 35 min
- Servings
- 2
- Calories
- 285
- Protein
- 24g
Ingredients
- 4 oz dried glass noodles (woon sen)
- 12 oz large shrimp, peeled and deveined
- 4 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- ½ cup coconut milk
- ¼ cup fresh cilantro and scallions, chopped (for garnish)
Instructions
- 1
Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Pour 1 cup of water into a measuring cup and measure out 0.5 cup of coconut milk into a small bowl next to your prep area.
- 3
Mince the 4 garlic cloves until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.
- 4
Hold a piece of fresh ginger about the size of a thumb against the holes of a box grater and rub it downward in steady strokes until you have about 1 tablespoon of grated ginger.
- 5
Place the dried glass noodles directly into a baking dish that is approximately 9 inches by 13 inches — do not soak them first.
- 6
Scatter the 12 oz of shrimp evenly over the noodles, then sprinkle the minced garlic and grated ginger over the top.
- 7
Pour the 2 tablespoons of fish sauce and 1 tablespoon of soy sauce into a small bowl, then stir in the 0.5 cup of coconut milk until uniform.
- 8
Pour the fish sauce mixture over the noodles and shrimp, then pour in the remaining 1 cup of water so the noodles are just covered.
- 9
Cover the baking dish tightly with aluminum foil, place it in the preheated 400°F oven, and bake for 20 minutes until the liquid is bubbling at the edges.
- 10
Carefully remove the foil — the steam will be hot — and check that the shrimp are opaque (pinkish-white with no gray) and the noodles are tender enough to bend without snapping.
- 11
If the noodles still feel firm, cover again and bake for another 3–4 minutes, then remove and check again.
- 12
Remove the baking dish from the oven and let it rest uncovered for 2 minutes so some liquid absorbs into the noodles.
- 13
Sprinkle the chopped cilantro and scallions over the top of the dish, dividing the garnish evenly between the two portions.
Tools you’ll need
- 9-inch by 13-inch baking dish
- aluminum foil
- measuring cups and spoons
- small bowl
- box grater
- cutting board
- chef's knife
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