Thai Style Prawn with Glass Noodle
Prep time
Cook time
Total time
Recipe type: seafood
Cuisine: Thai
Serves: serves 3 to 4
  • 500g fresh glass or tiger prawns – cleaned and deveined, shell on
  • 150g bean vermicelli – soak in cold water until softened
  • 3 to 4 shiitake mushrooms – sliced
  • 5 pieces Chinese cabbage – cut into small chunks
  • 2 tbsp cooking oil
  • 10g ginger - sliced
  • 4 cloves garlic – sliced
  • 2 stalks spring onion – cut into sections, white and green separated
  • Leaves from 1 stalk coriander – chopped
  • Sauce:
  • 200 ml chicken stock
  • 60 ml light soy sauce
  • 2 tsp dark soy sauce
  • 1 tbsp oyster sauce
  • 2 tsp sugar
  • Black pepper to taste
  • 1 tsp sesame oil
  1. In a saucepan, add in all the ingredients and bring to a gentle boil.
  2. In a large pot, add in 2 tbsp oil and sauté the ginger, garlic, white parts of spring onion over medium low heat until fragrant.
  3. Turn up heat and add in mushroom and cabbage. Toss well.
  4. Place prawns and softened bean vermicelli into the pot and pour in sauce.
  5. Mix well and bring to a boil. Cover and simmer for 5 mins, or until vermicelli is softened.
  6. Taste and adjust with more seasoning if needed.
  7. The bean vermicelli will continue to absorb the sauce. You could add in a little more chicken stock if it appears too dry.
  8. Garnish with spring onions and coriander and serve immediately.
Recipe by Bear Naked Food at