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This thai shrimp recipe makes great leftovers

Thai shrimp with vermicelli on a plate
Photo by Shari Pennington

This thai shrimp with vermicelli pairs well with Petit Manseng from Delaplane Cellars and appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on Un-Wine’d, please click here.

What You’ll Need:

  • 1 lb small shrimp, peeled and deveined
  • 3 T. olive oil, divided
  • 2 ½ T. sesame oil, divided
  • 2 Thai peppers, thinly sliced
  • ½ t. salt
  • ¼ t. black pepper
  • ½ lb rice vermicelli noodles
  • 1 quart hot chicken stock
  • 2 carrots, shredded
  • ½ c. chopped peanuts
  • 3 green onions, thinly sliced on the bias

  • ¼ c. fresh cilantro leaves, chopped
  • 3 T. Thai basil leaves, chopped
  • 1 t. toasted sesame seeds
  • 3 T. peanut butter
  • 2 T sesame oil
  • 1 T. honey
  • 1 T. brown sugar
  • 1 t. garlic chili paste
  • 2 T. rice wine vinegar
  • ¼ c. soy sauce or tamari
  • 1 mini cucumber, cut in julienne strips
  • Fry pan
  • Mixing bowl


Step 1: Pat the shrimp dry.

Step 2: In a medium fry pan, heat 1 T. olive oil and ½ T. of the sesame oil over medium heat.

Step 3: Saute the shrimp and Thai peppers until the shrimp are just cooked through. Remove from heat. Season lightly with salt and pepper.

Step 4: In a medium bowl, mix together the vermicelli noodles and the hot chicken stock. Stir frequently until all the vermicelli is softened.

Step 5: Drain and place the noodles in a serving bowl. Discard the chicken stock.

Step 6: Top the noodles with the shrimp, carrots, peanuts, sliced green onion, cucumber, cilantro, and basil leaves.

Step 7: Sprinkle the toasted sesame seeds over the ingredients.

Step 8: In a small bowl, mix together remaining ingredients including the remaining 2 T. olive oil to make a dressing.

Step 9: Stir well then drizzle over the noodle bowl then toss.

S erves 4.