Peel, de-vein, and rinse the prawns. Some people like to leave the shells on for flavor and that's fine. I prefer them with the heads on but peeled for that extra flavor from the shells and aesthetic purposes. Which ever you prefer. Set aside.

Peel garlic and shallot. Mince garlic and shallot and set aside in a small bowl.

Rinse and rough chop the cilantro. Set aside.

Rinse sugar snap peas and pinch off ends. Set aside.

Clean mushrooms and slice them into bite sized pieces. Set aside.

Rinse green onions. Cut them into 1 inch pieces and set aside.

Rinse Thai chili peppers and slice into small quarter inch rounds. Set aside.

In a bowl, mix together fish sauce, sugar, salt, oyster sauce, black pepper, pepper flakes, granulated chicken stock, and soy sauce. Set aside.

Heat your wok on high and add oil. Test oil by adding a piece of garlic. If it sizzles, the wok is ready. Add in the garlic and shallots and stir until fragrant.

Add in your prawns. Keep stirring until partially pink but not completely cooked. Pour in the sauce mixture.

Add in mushrooms and sugar snap peas. Stir to mix well. When making stir fry, it's important to keep stirring and mixing because everything cooks fast and you want even distribution of heat and flavors.

Now, add the rice cooking wine and thai chili peppers. Cook until prawns are done and vegetables are just cooked. Add the cilantro and green onions. Mix well.

Serve hot with steamed rice. Enjoy! :)