Thai Shrimp with Glass Noodles- one pot Thai dish cooked in a clay pot, cast iron or a Dutch oven. Shrimp steam between a layer of bacon and aromatics and glass noodles tossed in spy sauce. Topped with a zesty Thai sauce and fresh greens. Also known as Kung Op Wun Sen.

Thai Shrimp and Glass Noodles

Course: Main Course, Main Dish
Cuisine: Thai
Keyword: glass noodles, thai shrimp
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 2
Calories: 824 kcal
Thai Shrimp with Glass Noodles is a one pot Thai dish with shrimp steamed in layers of bacon, aromatics and glass noodles. 


  • 9 leaves cilantro stems removed, chopped (reserve leaves)
  • 1 teaspoon whole white peppercorns
  • 1/2 teaspoon Kosher salt
  • 1 tablespoon vegetable oil
  • 1 medium yellow onion cut into eighths
  • 3 inch ribs celery cut into 1pieces*
  • 2 inch inches fresh ginger skin removed and cut into 1long (1/8thick) matchsticks
  • 4 center cut extra thick strips bacon, cut into fourths

Middle of the Pot:

  • 10 large shrimp shell-on
  • 9 ounces dried vermicelli glass noodles also sold as cellophane or bean thread noodles
  • 1 tablespoon dark soy sauce


  • 2 tablespoons light soy sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoon thai spice blend
  • 1 tablespoon rice wine
  • 1 tablespoon white sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon water


  • 2 tablespoons celery leaves
  • 2 tablespoons cilantro leaves


  1. Start by preparing your glass noodles. Place dry glass noodles in a large mixing bowl. Cover with warm water straight from the tap, covering totally. Allow noodles to sit according to package directions, usually 10-30 minutes, then drain. Toss with dark soy sauce and set aside.
  2. Using a mortar and pestle, grind together chopped cilantro stems, whole white peppercorns and salt, making a paste. Set aside.
  3. In a large frying pan, heat vegetable oil over medium-high heat. Add onion, softening for 2 minutes before adding celery and ginger. Continue to cook for 2 minutes, finally adding the cilantro steam paste, tossing until combined and warm. Remove from heat and set aside.
  4. Line the bottom of you cooking vessel with raw bacon pieces. Divide onion mix between the two bowls. Top with raw, shell-on shrimp and finally glass noodles tossed in dark soy sauce. Set aside.
  5. In a small bowl, whisk together all ingredients for the sauce (light soy sauce through water). Drizzle over noodles packed into the cooking vessel. Cover.
  6. Heat cooking method until very, very hot. I highly recommend a charcoal grill or gas stove, but a gas grill will also work. You can bake this dish, but the bacon on the bottom will not caramelize without that direct flame.
  7. Cook over very hot flame for 10-12 minutes and don't peek! You'll let out all of the steam and heat.
  8. Cooking temperatures are going to vary greatly, as will the cooking vessel, so at this point, peek inside one to make sure the shrimp are pink. Remove and serve in cooking vessel.
  9. If you've tried this recipe, come back and let us know how it was! 

Recipe Notes

*Look for celery with young, green leaves, you'll need them later.

Nutrition Facts
Thai Shrimp and Glass Noodles
Amount Per Serving
Calories 824 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 11g69%
Cholesterol 104mg35%
Sodium 2893mg126%
Potassium 316mg9%
Carbohydrates 126g42%
Fiber 2g8%
Sugar 9g10%
Protein 15g30%
Vitamin A 120IU2%
Vitamin C 5.8mg7%
Calcium 94mg9%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.