Step 1

Remove the prawn heads, shells (if these are still attached) and the black vein in the spine. Leave the tails on. Then rinse the prawns and let them drain a little.

Step 2

Cook the dry rice noodles. Find the specific cooking instructions on the package. Once cooked, let the noodles drain.

Step 3

Pour the vegetable oil in a large non-stick skillet or wok and add the chopped onion, garlic and grated ginger. Then place this over medium-high heat.

Step 4

Gently cook the ingredients for 4 minutes until the onion starts to soften. Then add the prawns.

Step 5

Also add the palm sugar (or brown sugar), fish sauce, lemon or lime juice, oyster sauce, soy sauce, hot chili sauce and ½ cup (120 ml) of water.

Step 6

Stir and bring the sauce to a good simmer. Let it reduce by half for a few minutes until you get a fairly thick and sticky mixture. Then add the drained noodles to the pan.

Step 7

Stir well and cook for another 2 minutes. Also add the Thai basil.

Step 8

Stir the noodles and prawns well. Then check the seasoning and add extra fish or hot chili sauce to taste. Scoop the basil prawn noodles into bowls. Serve hot.