Goong Ob Woon Sen

Step 1

Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Pour 1 cup of water into a measuring cup and measure out 0.5 cup of coconut milk into a small bowl next to your prep area.

Step 3

Mince the 4 garlic cloves until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.

Step 4

Hold a piece of fresh ginger about the size of a thumb against the holes of a box grater and rub it downward in steady strokes until you have about 1 tablespoon of grated ginger.

Step 5

Place the dried glass noodles directly into a baking dish that is approximately 9 inches by 13 inches — do not soak them first.

Step 6

Scatter the 12 oz of shrimp evenly over the noodles, then sprinkle the minced garlic and grated ginger over the top.

Step 7

Pour the 2 tablespoons of fish sauce and 1 tablespoon of soy sauce into a small bowl, then stir in the 0.5 cup of coconut milk until uniform.

Step 8

Pour the fish sauce mixture over the noodles and shrimp, then pour in the remaining 1 cup of water so the noodles are just covered.

Step 9

Cover the baking dish tightly with aluminum foil, place it in the preheated 400°F oven, and bake for 20 minutes until the liquid is bubbling at the edges.

Step 10

Carefully remove the foil — the steam will be hot — and check that the shrimp are opaque (pinkish-white with no gray) and the noodles are tender enough to bend without snapping.

Step 11

If the noodles still feel firm, cover again and bake for another 3–4 minutes, then remove and check again.

Step 12

Remove the baking dish from the oven and let it rest uncovered for 2 minutes so some liquid absorbs into the noodles.

Step 13

Sprinkle the chopped cilantro and scallions over the top of the dish, dividing the garnish evenly between the two portions.