Spicy Thai Shrimp Pasta recipe

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Ingredients

1 (12 ounce) package rice vermicelli
1 large tomato, diced
4 green onions, diced
2 pounds cooked shrimp, peeled and deveined
1 ½ cups prepared Thai peanut sauce

Nutrition Info

564 calories
carbohydrate: 52.4 g
cholesterol: 230 mg
fat: 19.3 g
fiber: 4.3 g
protein: 46.3 g
saturatedFat: 3.9 g
servingSize: -
sodium: 375.5 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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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