Pat prawns dry with a paper towel. Toss with cornflour, salt, and white pepper. Set aside.
Cook the noodles
Cook noodles for 2 minutes less than the packet instructions.
Mix the sauce
In a small bowl, whisk together oyster sauce, light soy, dark soy, fish sauce, sugar, and lime juice.
Sear the prawns
Heat a wok or large pan over high heat until just smoking. Add a splash of neutral oil, then stir-fry prawns for 90 seconds–2 minutes until just pink and lightly charred. Remove and set aside.
Stir fry aromatics
In the same wok, add garlic and chilli, frying for 20–30 seconds until fragrant.
Add vegetables
Toss in carrot, onion, green beans, and cabbage. Stir fry 2–3 minutes until bright and just tender.
Combine
Add the cooked noodles and sauce. Toss vigorously over high heat until noodles are glossy and coated. Return prawns to the wok along with bean sprouts, spring onions, and Thai basil. Toss through for 30 seconds to finish.
Serve
Divide into containers or serve immediately with lime wedges and optional peanuts.
Chef's Tips
Pull the prawns as soon as they turn pink and lightly charred, no longer than the 90 seconds–2 minutes stated — they'll get extra heat again when tossed back in at the end, so overcooking now is what turns them rubbery.Cook the noodles 2 minutes under packet time, as written — they'll finish cooking as they're tossed through the hot sauce and vegetables, so fully cooking them upfront risks them going mushy by the time everything's combined.Add the bean sprouts, spring onion and basil right at the end for just 30 seconds — this keeps their crunch and fresh aroma, since any longer in the hot wok will wilt them into the rest of the dish rather than staying distinct.
Storage & Reheating
Refrigerate for up to 4 days, or freeze for up to 3 months, in an airtight container — this is a soy-based sauce with no dairy, so it holds up well either way.Reheat in the microwave for 2–3 minutes, or in a pan over medium heat with a small splash of water to loosen the sauce, tossing gently to avoid overcooking the prawns. Note the bean sprouts and cabbage will soften further on reheat compared to fresh — that's expected with this kind of stir-fry. Thaw frozen portions in the fridge overnight before reheating.