Spicy Thai Shrimp Pasta

Spicy Thai Shrimp Pasta

4

"This recipe is great for summer barbeques as a side dish for kabobs or Asian satay. May also be served warm. Optional: add a 1/2 cup of finely chopped peanuts."

Ingredients

8 h 20 m {{adjustedServings}} servings 564 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 564 kcal
  • 28%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 52.4g
  • 17%
  • Protein:
  • 46.3 g
  • 93%
  • Cholesterol:
  • 230 mg
  • 77%
  • Sodium:
  • 375 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of water to a boil. Add rice vermicelli, and cook 3 to 5 minutes or until al dente; drain.
  2. In a medium bowl, toss together rice vermicelli, tomato, green onions, shrimp, and peanut sauce. Cover, and chill in the refrigerator 8 hours or overnight.
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Reviews

4
  1. 9 Ratings

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I enjoyed it its really good with a spinach and asparagus mix. You have white rice on the place then pour the thai shrimp paste over that rice bed with a little of the juices its awesome.

I took this pasta dish to a bbq and everyone raved about it. It's now one of my favorite dishes.

Not much flavor. Definitely needs salt and maybe three times the green onion, but even still...wouldn't make it again. A waste of good shrimp.