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Claypot Scallop Glass Noodles

Words are insufficient to describe how delicious this Thai-style claypot scallop glass noodles is. My family kept saying that the taste is restaurant-quality. But I just did not want to confess how easy (and cheap) it was to make it at home :)  I have made this dish with shrimp (prawn) and now scallops. Next time I will make a version with crab and another with mixed seafood.

Thai Claypot Scallop Glass Noodles Recipe

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Thai Claypot Scallop Glass Noodles Recipe
I used my trusty claypot glass noodles with prawn (shrimp) recipe, replacing the prawn with scallops. It’s even easier with scallops as one doesn’t have to deal with removing the shells and veins from prawns. Just thaw the scallops (if using frozen) and they are ready to be added to the claypot.


Thai Claypot Scallop Glass Noodles Recipe
Aromatics for this dish: Ginger, garlic, coriander stems and peppercorns (mixture of black and white).

Thai Claypot Scallop Glass Noodles Recipe
Gently pound the aromatics to release their flavour as pictured above.  You don’t have to crush them finely.

Thai Claypot Scallop Glass Noodles Recipe
Make a quick sauce of chicken stock and seasonings. Then add softened glass noodles (tang hoon) to the sauce.

Thai Claypot Scallop Glass Noodles Recipe
Line the base of claypot with fatty bacon strips. I always tell the deli person that I want a fattier cut. If you don’t have a claypot, just use any regular pot. The bacon strips will lend its nice favour to this dish and also prevent the base of the claypot from being burnt (since it’s not nonstick). If you don’t eat bacon, use vegetable oil instead.

Thai Claypot Scallop Glass Noodles Recipe
Add the pounded aromatics on top of the bacon. Drizzle a bit of oil on the aromatics. Cook this on the stove top until fragrant.

Thai Claypot Scallop Glass Noodles Recipe
Add soaked glass noodles, remaining sauce and scallops to the claypot, in that order. Cover with lid and simmer. As the scallops cook, their delicious juices will flow down and season the noodles. Halfway through the simmer time, turn the scallops over so that their other side are submerged in the sauce too. Cook until the noodles have soaked up all the sauce completely. The whole process takes only about 6 minutes for me and I am using large scallops (at least 35g each). Just in case you are using smaller scallops and they cook before the glass noodles are done, you can take out the scallops and set them aside on a plate.

Thai Claypot Scallop Glass Noodles Recipe
To serve,
crack some black pepper and garnish spring onion/coriander. This is often eaten as a side-dish, but I also enjoyed eating it on its own as a one-dish meal.

7 comments on “Claypot Scallop Glass Noodles”

  1. mmm…those fatty bacon slices and meaty scallops are calling my name :-))

  2. Just looking at this makes me wanna eat it now!

  3. Hi! Looks sooo good and I’m tempted to give this a try. Is it ok to leave out the peppercorns as we don’t really take spice well? Thanks :)

    • yes! it’s perfectly fine to leave out the peppercorns. And if you do use peppercorns, don’t crush them until they become powder – just lightly bruise them a little to release the flavour.

  4. Woooooo…the glass noodles absorbed every single drop of scallop essence. 肯定好吃。我流口水了

  5. Hi Wiffy,

    Some frozen scallops are quite tasteless, even after cooking them. Which brand of scallops would you recommend?’

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