When it comes to pasta, it has to be dried, for my preference. When it comes to noodles, it has to be freshly handmade. That's weirdly me. Lol! Fresh pasta just doesn't have that chewy springy texture as compared to dried pasta. Most restaurants will agree with me on that. I was supposed to serve this pasta with some fresh scallops and good quality anchovies, but those cost quite a lot of money here. I opted for dried ones instead. If you have the luxury of having those fresh at affordable prices, why not? You are in fact the master of your pasta.I agree that pasta is probably the easiest dish to make, but it is also the hardest to get it right. Timing is very crucial. Cos you have to cook the pasta just before al dente and transfer it into a skillet to cook again to allow the sauce can mingle well together. The most important thing is not to add olive oil into the pasta water. It will prevent the sauce from coating with the pasta. And do not discard the pasta water away. That is seasoned starchy water which is the key element to homogenize the sauce and pasta into 1. Anyway, I hope you will give this recipe a try.

layers of flavors :hungry

There is a vietnamese restaurant in Biloxi Biloxi Ms I love to eat at . Momma can cook. I had to try to make this. I did well too!

www.eatingthaifood.com/tom-yum-soup-recipe/

Tom Yum Koong ..a very tasty soup :)

Just when i want a spicy quick meal :)

My Nepalese friend taught me this dish and I arranged it to match Japanese taste. I was surprised how easy it is to make!If it's too spicy, add more sugar!If you prefer it spicier, add more doubanjiang. For 2 servings. Recipe by Noriakikun no tsuma

"You put fried rice in Thailand, it becomes Khao Pad Tom Yum (ข้าวผัดต้มยำ).You put fried rice in my rough dialect-speaking hawker centre and it corrupts and transforms into ‘Fly Lice’."This is a healthier version of Tom Yum Fried Rice that uses ingredients from Nam Prik Pao and Tom Yum Paste recipes.From the heart-healthy vitamin K2 present in grass-fed beef to the antioxidant ergothioneine in mushrooms, eat away!

Credits for this recipe: https://hot-thai-kitchen.com/tom-yum-goong/#recipeI've made some adjustments based on my personal preference.

“We are bound by the water that flows through all of us.That ‘water’ that runs through all of our strange, wonderful, colorful and delightfully different Asian societies is the same.It is our Asian Fried Rice."Use this Tom Yum paste as the base to make a delicious Thai-style Fried Rice or Tom Yum Goong.

I love tom yum goong noodles.The same as with khao soi, I tried recreating it using instant ramen.In the original soup, it uses chicken extract with the richness of ginger and garlic. Just using these ingredients I was able to create a restaurant-like flavor.I used more water than is listed on the package, and I used up the soup packet.Adjust the amount of nam pla and lemon juice to your liking. Recipe by saco mama

Tom yum is a Thai hot and sour soup. This may not be traditional, but it's the best I can do with the lack of availability of ingredients in my area. This came out about 2 star for the heat level, add more spice if you like it hotter. This turned out very good. There are some ingredient substitutions that I will cover in the directions section.