Use the popular tom yam paste to add some oomph to your dishes.
It’s versatile enough to adjust: if you like it mild, use less, and if you prefer to hear a ringing in your ears when you eat, put in an additional tablespoon!
This recipe was first published in Amy Beh’s column, Cook’s Nook.
- 150g angel hair spaghetti
- 1tbsp oil
- 1tbsp sesame oil
- 40g carrot, shredded
- 2tbsp dried prawns, coarsely chopped
- 30g cabbage, cut into strips
- 50g bean sprouts, tailed
- 1tbsp lemon grass, chopped
- 1tbsp kaffir lime leaves, finely sliced
- 4 - 5tbsp water
- 2tbsp tom yam sauce
- 1tbsp meat curry powder
- Seasoning (combined)
- 1tbsp fish sauce
- 1tbsp lime juice
- 1/2tsp chicken stock powder
- 1/2tsp sugar, or to taste
- 4tbsp water
- 1 - 2tbsp toasted peanuts, chopped
- 1tbsp coriander stalks and leaves. chopped
- Cook angel hair spaghetti to al dente according to packet instructions. Heat oil and sesame oil in a wok.
- Fry dried prawns and lemon grass till fragrant. Add tom yam sauce mixture and continue to fry briefly.
- Add carrot and toss to fry gently. Put in spaghetti and fry briskly to combine. Add seasoning mixture.
- Add bean sprouts and cabbage. Toss and fry briefly until well combined.
- Add kaffir lime leaves to mix. Dish out and garnish with chopped peanuts and coriander leaves.