Thai Style Glass Noodles baked in Claypot one of my favourite Thai Dish and it’s a must order dish on the menu in a Thai Restaurant.
It’s a umami-rich, peppery and super well-flavoured glass noodle (Cellophane noodle) baked with prawns & pork belly over a pot of aromatic Thai flavored herbs and onions. It’s a very yummy dish that you must definitely cook at home to wow your family and guest. Well, be prepared they will keep asking for it.
This recipe also provide recipe for a versatile Thai Spicy & Tarty Dipping Sauce that goes very well with the pot of noodles, prawns and pork.
This dish uses a few herbs to enhance the Thai Flavour.
A lot of people (I admit, even myself) always got mixed up with Cilantro, Coriander and Chinese Celery. Cilantro is also known as coriander. Chinese celery has longer stalk like celery but thinner.
First, to prepare the dish, grind all the ingredients for the cilantro paste in a blender until smooth.
Add oil will help in grinding the ingredients. Add more oil if needed
Fry the paste, onions and all other herbs until the onion wilted
Remember to coat the claypot with oil before layering the pork belly in the claypot.
Layered the wilted onions and herbs over the pork belly and spread evenly across the pot
Follow by seasoned glass noodles (Cellophane noodles)
and top with some chopped cilantro leaves.
Cover the claypot with lid and cook over medium low heat for 12 mins (or until cook). When done, mix well and garnish with more cilantro leaves
- 18g Stems of Cilantro
- 1 teaspoon Whole Black Pepper
- ½ teaspoon Salt
- 2 to 3 tablespoons of Oil
- 180g Glass Noodles (Cellophane Noodles)
- 4 teaspoons Black Soy Sauce (half the portion if using dark caramel soy sauce)
- 4 tablespoons Light Soy Sauce
- 1 tablespoon Oyster Sauce
- 2 teaspoons Maggi Seasoning Sauce
- 4 teaspoons Sesame Oil
- 1 tablespoon Sugar
- 1 tablespoon Water
- 240g Thinly Sliced Yellow Onions (about 2 big pieces)
- ½ cup Chinese Celery Stems (60g) - chopped into 1 cm in length
- 28g Ginger - Cut into matchsticks size
- 200g to 300g Pork Belly (each about 1 cm in thickness and 2 inch in width)
- 8 to 10 pieces of Big Prawns with Heads on (Trim away the feelers)
- ¼ cup Chinese Celery Leaves (roughly chopped) - about 20 pieces of leaves
- Leaves of Cilantro
- 10g chili padi (about 7 to 8 pieces - reduce the number of chili padi for less heat)
- 4g Cilantro stems
- ¼ teaspoon salt
- 10g garlic
- 3 tablespoon lime juice
- 2 tablespoon fish sauce
- 1.5 tablespoon sugar
- 1 tablespoon cilantro leaves
- Add all the ingredients for the cilantro sauce into a blender and blend into a smooth paste
- Add more oil if needed
- Set aside for later use
- Soak the cellophane noodles in big bowl of warm water for about 15 to 20 mins
- Drain the water off the cellophane noodle when it soften.
- In a separate small bowl, add in all the seasoning for the black sauce.
- Mix well and pour over the drained cellophane noodle.
- Mix the sauce into the noodle.
- In a heated frying pan, add in the cilantro paste, onions, celery stems and ginger.
- Fry till the onions wilted
- Remove the pan from the heat and set aside
- Prepare a claypot or pot with depth, that is big enough (but not oversize) for the dish
- Coat the pot with oil and layer the pork belly at the bottom of the dish
- Add in the wilted onions and herb mixture and spread it evenly across the pot.
- Layer in the prawns, follow by the seasoned cellophane noodles
- Top with the roughly chopped celery leaves
- Cover with lid and cook under medium low heat for about 12 mins (do not open the lid during this time).
- Check if the cellophane noodle is cooked. If not, just continue for another few minutes.
- When cooked, mix the whole pot of noodles
- Garnish with cilantro leaves and serve hot with the dipping sauce (optional)
- Add all the ingredients (except the cilantro leaves) for the dipping sauce into the blender and blend until smooth
- Transfer into a sauce dish and add in chopped cilantro leaves before serving.