Before I begin, I’d like to highlight that Tom Yum Spaghetti is my mother’s brainchild. If you’ve heard it from anywhere else, it’s probably travelled via word-of-mouth all the way to you. My knees crumbled the first time she did this for dinner, so I begged her to make it again for my 20th birthday gathering.
This really takes Asian-Western fusion to the next level. Know what Tom Yum Soup is? Well, take that, minus all the water, and fry with spaghetti. In essence, it’s a fried spaghetti dish much like Aglio Olio, just that instead of basil, oregano and olive oil, it’s Tom Yum Paste. No idea what that is?
It looks a little something like this:
This is done best with seafood i.e. prawns, mussels and fishcake. But it can be done vegetarian as well, with mushrooms, eggs and chives. If you want an extra crunch, use red or yellow peppers, or carrots. Don’t forget the slice of ginger and minced garlic!
P.S. This works with fusilli too: