• Prep Time 10 minutes
  • Cook Time 15 minutes
  • Serving For 3 people
  • Difficulty Easy

Recipe Description

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. 

Recipe Ingredient

  • 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
  • Garnishing
  • 1 - 2tbsp toasted peanuts, chopped
  • 1tbsp coriander stalks and leaves. chopped


  1. Cook angel hair spaghetti to al dente according to packet instructions. Heat oil and sesame oil in a wok.
  2. Fry dried prawns and lemon grass till fragrant. Add tom yam sauce mixture and continue to fry briefly.
  3. Add carrot and toss to fry gently. Put in spaghetti and fry briskly to combine. Add seasoning mixture.
  4. Add bean sprouts and cabbage. Toss and fry briefly until well combined.
  5. Add kaffir lime leaves to mix. Dish out and garnish with chopped peanuts and coriander leaves.

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