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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1 (12 ounce) package
green onions, diced
cooked shrimp, peeled and deveined
1 1/2 cups
prepared Thai peanut sauce
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.
I took this pasta dish to a bbq and everyone raved about it. It's now one of my favorite dishes.
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.
I didn't have rice vermicelli, so I used spaghetti, added some additional veggies, and garnished with black sesame seeds. The recipe author doesn't give you a recipe for a Thai peanut sauce, so just be sure you use a good one; there are a number of good peanut sauces on this site. That sauce on its own will make or break this dish for you. And if the peanut sauce isn't "spicy enough," add some red pepper flakes. We enjoyed it as a cold salad, chilled for 2 hours.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Thai Shrimp Pasta
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 174
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