spicy-thai-shrimp-pasta

Spicy Thai Shrimp Pasta

3 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    8 h 20 m
Tiffani
Recipe by  Tiffani

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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 (3)

Rate This Recipe
URBLDMYSKN
11

URBLDMYSKN

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.

BUTTEREDPOPCORN_1999
4

BUTTEREDPOPCORN_1999

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

Ron
3

Ron

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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 564 cal
  • 28%
  • Fat
  • 19.3 g
  • 30%
  • Carbs
  • 52.4 g
  • 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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