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Spicy Thai Shrimp Pasta

Rated as 3.4 out of 5 Stars

"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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Ingredients

8 h 20 m servings 564
Original recipe yields 6 servings

Directions

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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.

Nutrition Facts


Per Serving: 564 calories; 19.3 52.4 46.3 230 375 Full nutrition

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Reviews

Read all reviews 5
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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...

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...