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Spicy Thai Shrimp Pasta

Spicy Thai Shrimp Pasta

  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    8 h 20 m
Tiffani

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 {{adjustedServings}} servings

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Original recipe yields 6 servings

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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

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

URBLDMYSKN
11

URBLDMYSKN

3/21/2007

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.

BUTTEREDPOPCORN_1999
4

BUTTEREDPOPCORN_1999

10/9/2003

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

Ron
3

Ron

9/5/2011

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.

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