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.
Cook the dry rice noodles. Find the specific cooking instructions on the package. Once cooked, let the noodles drain.
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.
Gently cook the ingredients for 4 minutes until the onion starts to soften. Then add the prawns.
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.
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.
Stir well and cook for another 2 minutes. Also add the Thai basil.
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.