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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. 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.
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