Ingredients
• 50 g Spaghetti
• 150 g Mussels (or leftover seafood)
• 1½ tbsp Tom Yum paste SKU: 625.04
• 1 tbsp Nam Prik Pao SKU: 625.24
• 1 tbsp Vegetable oil
• 1 tbsp Oyster sauce SKU:433.40
• 1 tsp Fish sauce SKU: 425.15
• 3 Bird’s eye chillies
• 2 cloves Garlic
• 1–2 Kaffir lime leaves SKU: 220.67
• 2 Red onions (Shallots)
• 10 g Lemongrass SKU: 220.45
• 3–5 Cherry tomatoes
• Grated Parmesan & Fresh basil (for garnish)
Instructions
- Cook spaghetti until al dente, drain, and set aside.
- Crush garlic, chillies, and slice shallots, lemongrass, and kaffir lime leaves.
- Cook mussels (or use leftover seafood).
- Sauté garlic, chillies, and add Tom Yum paste and Nam Prik Pao.
- Add shallots, lemongrass, kaffir lime leaves, and cherry tomatoes, simmer.
- Season with oyster sauce and fish sauce.
- Toss spaghetti and mussels (or seafood) in the sauce.
- Garnish with Parmesan, basil, and chillies.
Don’t forget to check out our cooking video.
