This Clay-pot noodle is one of my favorite Thai dishes, a must have every time we visited Thailand.
We normally ordered the crab version in the Chinese restaurants, and since I don't like to prepare crab at home, I made it the shrimp version, it is a dish full of flavor, a good blend of Chinese and Thai culinary culture, the result is very satisfying and not at all difficult to make at home!
9-12 Medium Size Shrimp
2 Bunch of glass noodle （Soaked in warm water for 10 minutes and cut into 2-3 inches long)
1 Bunch of Chinese Celery
1 Spring Onion
2 -3 Slices of Bacon（Cut into 1 inch in width）or pork lard 1-2 tbsp
Herbs & Spices：（Pounded）
2- 3 tsp Black pepper (Reduce to half if you prefer lesser heat)
3-4 Coriander roots or a bunch of coriander stems
6 cloves of garlic
1 1/2 inches of ginger root
1/2 tsp Sesame oil
1 tbsp Oyster Sauce
1 tsp Dark/Sweet Soy Sauce
3-4 tbsp Fish Sauce or Soy sauce
2/3 Cup of chicken stock or water
In a mortar pestle, pound together all ingredients listed under herbs and spices, cut celery and spring onion into 1-2 inches long.
Heat up a clay pot at medium and place bacon at the bottom, when the grease start releasing add the pounded spices and herbs, stir until fragrant.
Place glass noodle in the pot, evenly pour in 2/3 of the seasoning over the noodles.
Clean and devein shrimp, place shrimp over glass noddle and pour the remaining seasoning over shrimp, cover with lid and cook for 8-10 minute.
Add spring onion and celery and cover with lid again, cook briefly for another 3 minutes, turn and mix all ingredients well before serving.
Yummy Koong Ob Woon Sen!
中文版，For Chinese, Click--》泰式粉丝虾煲