- 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
- 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.