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Spicy Thai Shrimp Pasta

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."

Rating: This weblink has been rated 6 times with an average star rating of 3.8 Read Reviews (2)

Rate/Review | 907 people have saved this

Prep Time:
15 Min
Cook Time:
5 Min
Ready In:
8 Hrs 20 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 564 | Total Fat: 19.3g | Cholesterol: 230mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 21, 2007 by URBLDMYSKN 
I enjoyed it its really good with a spinach and asparagus mix. You have white rice on the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2003 by BUTTEREDPOPCORN_1999 
I took this pasta dish to a bbq and everyone raved about it. It's now one of my favorite dishes. MORE

 
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