Baked Shrimp with Glass Noodles (Kung Op Wun Sen)
กุ้งอบวุ้นเส้น Kung Op Wun SenSay it: koong op woon sen
Kung Op Wun Sen is a classic Central Thai seafood dish where plump shrimp are baked atop a bed of delicate glass noodles, pork, and a savory peppery broth inside a clay pot. The noodles soak up the rich flavors from oyster sauce, soy sauce, and black pepper while the shrimp gently steam on top, creating a comforting, aromatic meal. Traditionally prepared for family dinners or special gatherings, this dish stands out for its simple yet harmonious blend of textures and the way everything melds together in one pot.
Baked Shrimp with Glass Noodles (Kung Op Wun Sen)
กุ้งอบวุ้นเส้น, Kung Op Wun Sen
Pronounced koong op woon sen
- Serves
- 4
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains shellfish, soy. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Soak the dried glass noodles in room-temperature water for 15–20 minutes until pliable but still firm. Drain thoroughly and set aside.
In a small bowl, stir together the oyster sauce, light soy sauce, Thai seasoning sauce, sesame oil, black pepper, sugar, and chicken stock until the sugar fully dissolves.
Preheat the oven to 350°F (175°C). Heat the vegetable oil in a clay pot or heavy oven-safe pot over medium heat on the stovetop. Add the minced garlic and pork belly; cook until the garlic is fragrant and the pork starts to brown and render fat, about 3–4 minutes.
Add the drained glass noodles to the pot and pour the sauce mixture over them. Gently toss with tongs or chopsticks until the noodles are evenly coated and have absorbed most of the liquid.
Arrange the shrimp in a single layer on top of the noodles. Cover the pot with a tight-fitting lid.
Transfer the covered pot to the preheated oven and bake for 12–15 minutes, until the shrimp are pink, opaque, and just cooked through while the noodles remain tender.
Remove the pot from the oven, scatter the scallion pieces over the top, and cover again for 2 minutes so the residual heat softens them.
Uncover and garnish with fresh cilantro leaves and an extra grind of black pepper. Serve immediately while hot, straight from the pot.
Regional variants
Some versions include a few slices of fresh ginger or Chinese celery for added aroma. Modern adaptations sometimes swap part of the pork belly for Chinese sausage.
Cook's notes
- Leaving the shells on the shrimp protects the meat during baking and infuses the dish with extra seafood flavor.
- A traditional Thai clay pot (maw din) delivers the most authentic taste, but a small Dutch oven or casserole dish with a lid works as a good substitute.
- Avoid over-soaking the noodles; they should finish cooking in the sauce to maintain the right texture.
Serve with
Steamed jasmine rice and Thai chili dipping sauce (prik nam pla).
Make ahead and storage
Best enjoyed fresh. Leftovers can be refrigerated for up to 1 day and gently reheated in a covered pan with a splash of water or stock.
