Spicy Thai Shrimp Pasta

Spicy Thai Shrimp Pasta


"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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8 h 20 m servings 564 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  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.



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...

I thought this dish isn't reaching its potential. I have prepared this twice, once as written and once with it tweaked. The recipe, when prepared exactly as written, is bland and lacks true Asia...