Spicy Thai Shrimp Pasta

3 Reviews

Prep: 15 min
Cook: 5 min
Ready In: 8 hr 20 min

“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.” - by Tiffani

Ingredients

1 (12 ounce) package rice vermicelli
1 large tomato, diced
4 green onions, diced
2 pounds cooked shrimp, peeled and deveined
1 1/2 cups prepared Thai peanut sauce

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 6 servings

Directions

Bring a large pot of water to a boil. Add rice vermicelli, and cook 3 to 5 minutes or until al dente; drain.
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.

Nutrition

Amount Per Serving (6 total)

Calories
564 cal
28%

Fat
19.3 g
30%

Carbs
52.4 g
17%

Based on a 2,000 calorie diet

Share It

Reviews (3)

Rate This Recipe

URBLDMYSKN

Mar. 21, 2007

"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...." See more"

BUTTEREDPOPCORN_1999

Oct. 9, 2003

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

Ron

Sep. 5, 2011

"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...." See more"

More Reviews