Ingredients8 h 20 m servings 564 cals
- Bring a large pot of water to a boil. Add rice vermicelli, and cook 3 to 5 minutes or until al dente; drain.
- 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.
Per Serving: 564 calories; 19.3 g fat; 52.4 g carbohydrates; 46.3 g protein; 230 mg cholesterol; 375 mg sodium. Full nutrition
ReviewsRead all reviews 5
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.
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...