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Tom Yam Pasta

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15 min

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10 min



FairPrice Tom Yam Paste
2 tbsp
FairPrice Penne Rigate
250 g
FairPrice Olive Oil
2 tbsp
Minced Garlic
2 tbsp
Medium Prawns
Fresh Mussels
400 g
Fresh Squid
300 g
Shimeji Mushrooms
150 g
Thai Chilli
(to taste)
Lime Juice
2 tbsp
(chopped, optional)

How to cook

Preparing pasta

  • Bring a pot of water to a boil and add in a pinch of salt.
  • Cook the pasta in the boiling water for 8 to 10 minutes until al dente or according to its packaging instructions.
  • Drain the pasta and set aside.
  • Slice the squid into rings and rinse the prawns. Soak the mussels in a bowl of water, put aside until they are ready to cook.

Preparing the sauce

  • Sauté the minced garlic in olive oil. Add the mushrooms and cook for a minute.
  • Add in the squid and prawns and fry with the Tom Yam Paste.
  • Add the mussels into the pot and bring the mixture to a gentle simmer, a process that’ll take roughly 3 to 4 minutes.
  • Add chopped Thai chilli and toss the cooked pasta into the sauce, adding more pasta water if you need more liquid.
  • Off the heat and then stir in lime juice and cilantro.
  • Ready to serve!
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