This Steamed Prawns with Glass Noodles and Thai Basil is light steamed dish that’s savoury and aromatic. I took inspiration from the classic Chinese steamed prawns with glass noodles and infused it with Thai ingredients. This dish is savoury, with natural sweetness from the prawns and you get a burst of fresh fragrant flavours from the Thai basil.

I featured this dish in my Steam to Slim series as it uses minimal oil, has no added sugar, and focuses on light, nourishing ingredients. If you’re looking for simple recipes that are delicious, nourishing, and easy to prepare, this is one dish you’ll want to try.

Other dishes that are light and nourishing are Steamed Egg with Fish Slices and Simple Steamed Herbal Chicken.

Watch Steamed Prawns with Glass Noodles and Thai Basil Full Video Tutorial:

What equipment can I use to steam?

I love using bamboo steamer baskets, which you can easily find on Amazon.

You can also use other types of steam equipment. However, they tend to produce more water condensation and cause the steam water to drip onto the food. The water condensation usually isn’t much, but to prevent it, you can wrap the lid with a cloth.

What other recipes you may like:

You may also love my Lemongrass Steamed Fish, Steamed Meatball with Spinach or Steamed Egg with Fish Slices.

Frequently Asked Questions (FAQ)

Can I use other types of noodles instead of glass noodles?

Glass noodles work best for this recipe because they are light and absorb the sauce well. If substituting, keep in mind that other noodles may require different soaking or steaming times.

What size prawns should I use?

You can use any size prawns for this recipe. Just adjust the steaming time accordingly — larger prawns will need a little longer, while smaller prawns cook very quickly.

How do I know when the prawns are fully cooked?

Prawns are fully cooked when they turn opaque and slightly pink, and the flesh feels firm and springy to the touch. Avoid overcooking, as prawns can become tough very quickly.

Can I skip the fish sauce?

Yes. Fish sauce adds depth and umami, but the dish will still taste good without it.

Is Thai basil necessary?

Thai basil gives the dish its distinctive fragrance. If unavailable, you can substitute with regular basil, but the flavour will be slightly different.

Can I prepare this dish in advance?

This dish is best enjoyed fresh. You can prep the ingredients ahead of time, but steam just before serving for the best texture and flavour.

Can I skip the Shaoxing wine?

Yes. Shaoxing wine adds aroma, you can replace with chicken stock.

Ingredients 材料：

150 grams prawns (250 grams with shell) 150克虾肉（带壳250克）

60 grams glass noodles 60克粉丝

a handful of thai basil 一把泰国罗勒

2 bird’s eye chili, diced (optional) 2个小米椒，切丁（可选）

Seasoning 调料:

1 tablespoon light soy sauce 1汤匙生抽

2 tablespoon Shaoxing Wine 2汤匙绍兴酒

3 tablespoon water or chicken stock 3汤匙水或鸡汤

Few drops of fish sauce 几滴鱼露

few drops of sesame oil 几滴芝麻油

Garnish and final seasoning 装饰和最后调味:

1/2 tablespoon garlic oil 半汤匙蒜油

1/2 tablespoon light soy sauce 半汤匙生抽

4-5 Thai basil leaves 4-5 片泰国罗勒

Method:

Prepare the glass noodles

Rinse the glass noodles briefly under running water.
Soak them in hot water for about 10 minutes, until softened.
To check, press a strand gently with your finger — if it breaks easily, it’s ready.
Drain well and set aside.

Prepare the prawns

Make a slit along the back of each prawn.
Remove the black vein and set the prawns aside.

Make the sauce

In a small bowl, mix light soy sauce, Shaoxing wine, water, a few drops of fish sauce, and a few drops of sesame oil.
Stir well and set aside.

Assemble the dish

Place the softened glass noodles onto a heatproof plate.
Pour the prepared sauce evenly over the noodles.
Add Thai basil on top. ( Optional: you can also add some chopped bird’s eye chili for some heat.)

Steam the dish

Once the water in the steamer comes to a rolling boil, steam the noodles on high heat for about 3 minutes.
Carefully remove the lid and arrange the prawns on top.
Steam on high heat for another 2–3 minutes, depending on the size of the prawns, until just cooked through.

Finish and serve

Garnish with extra Thai basil.
Mix garlic oil and light soy sauce. Then drizzle on top.
Serve immediately while hot.

Cooking tips:

Soak glass noodles properly: Glass noodles soften quickly in hot water. Make sure they are pliable before steaming so they cook evenly and absorb the sauce well.

Use glass noodles for a lighter dish: Glass noodles are mainly made from mung beans and peas, making them a lighter option when you want something less heavy.

Do not overcook the prawns: Prawns cook very quickly. Oversteaming will make them tough and dry. Remove them as soon as they turn opaque and springy.

Steam in stages: Steaming the noodles first allows them to soak up the sauce before adding the prawns, which helps keep the prawns juicy.

Adjust seasoning at the end: Light soy sauce and garlic oil can be added after steaming so you can control the saltiness more easily. Garlic oil also adds more fragrance.

You might enjoy these other recipes:

Steamed Egg with Fish Slices

Steamed Chicken with Winter Melon and Glass Noodles

Super Simple Steamed Salted Chicken

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