1. Bring a pot of water to a boil. Add a little OKI Premium Sunflower Oil and cook the spaghetti according to the package instructions. Drain and set aside.
2. Heat 2 tablespoons of OKI Premium Sunflower Oil in a frying pan. Sauté garlic, onion, and lemongrass until fragrant. Add the shrimps, tomyam paste, Thai chilli paste, and kaffir lime leaves. Stir-fry until the shrimps are cooked and the mixture is aromatic.
3. Pour in OKI Evaporated Creamer and cooking cream. Season with salt and mix well. Add the cooked spaghetti, bird’s eye chillies, cherry tomatoes, and a splash of lime juice. Toss until the spaghetti is evenly coated.
4. Garnish with coriander leaves and serve immediately. Enjoy!