Claypot Thai Glass Noodles with Prawns

Thai glass noodles with prawns (Goong Ob Woonsen) is one of my favourite Thai seafood dishes. This dish is quick-cooking (about 10 minutes on the stove) and very easy to prepare. You can serve it either as a side dish (more common) or a one-dish meal.

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Claypot Thai Glass Noodles with Prawns Recipe

I cooked and served this dish in a claypot. Not only does it look better in a claypot, it cooks better too, since the porous material of the claypot conducts and retains heat well. As the prawns cook, they also release their nice seafood juices which is soaked up by the glass noodles (tang hoon) beneath them. I love this simple and practical way of cooking.

Thai glass noodles with prawns recipe


Claypot Thai Glass Noodles with Prawns Recipe
Pound the aromatics in a mortar and pestle to release flavour.

Line the base of claypot with fatty bacon strips to prevent burning the bottom and to provide flavour. You can can replace bacon with cooking oil if you don’t consume pork.

Fry pounded aromatics in the bacon oil.

Add glass noodles, sauce and prawns (in that order).

Cover claypot and simmer over the stove to cook.

Claypot Thai Glass Noodles with Prawns

In this recipe, a claypot is used as it conducts and retains heat well. You can use any pot or casserole if you don’t have a claypot.


  • 60 grams (2 bundles) glass noodles soaked in a bowl of water until softened, drained
  • 150 grams or 8 medium fresh prawns (shrimps)
  • 2 slices streaky bacon (fattier cut preferred) cut to 3 cm strips
  • 1/2 tbsp cooking oil
  • coriander leaves to garnish

(A) Aromatics (pound gently)

  • 4 peeled garlic cloves
  • 3/4 tsp peppercorns (mix of black and white)
  • 1 tsp snipped coriander stalks
  • 4 thinly sliced ginger julienned (thin strips)

(B) Sauce

  • 150 ml chicken stock#
  • 1/2 tsp light soy sauce
  • 1/2 tsp dark soy sauce
  • 1/2 tsp fish sauce

# you can use hot water in place of chicken stock: use a bit more seasonings (fish sauce, light soy sauce and/or oyster sauce) to taste accordingly if using water.


  1. Using kitchen scissors, trim and discard the sharp edges of the prawns. Make a slit across the back of each prawn and discard the black vein, while keeping the entire prawn shell intact.
  2. Gently pound (A) until the peppercorns are coarsely cracked open and their flavour released.
  3. Combine (B) in a large bowl. Soak the softened glass noodles in the sauce until ready to cook.
  4. Line the bottom of the claypot with bacon strips and drizzle cooking oil over the bacon. Heat the claypot on stove on medium low heat.
  5. Add pounded (A) to claypot. Let the aromatics sizzle for a minute or two in the oil. Add glass noodles and pour the remaining sauce (B) over. Arrange the prawns on top of the glass noodles. Cover claypot with lid. Increase the heat to medium high and let the contents simmer for 3 minutes.
  6. Open the lid. Using kitchen tongs or chopsticks, stir through to coat the noodles evenly. Cover with lid and cook for another 2 minutes, or until the glass noodles have just absorbed all the liquid.
  7. Garnish with coriander and serve in the claypot while hot.