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Thai Scallops and Noodles

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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Go for the peanut sauce! Reduced-fat peanut butter spread drastically reduces the fat in this Thai-flavored noodle dish.

Thai Scallops and Noodles

  • Prep Time 30 min
  • Total 30 min
  • Servings 6
  • Ingredients 8
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Ingredients

  • 1 package (7 oz) spaghetti, broken in half
  • 5 cups fresh broccoli pieces or 1 bag (12 oz) frozen broccoli cuts, thawed
  • 3/4 lb fresh or frozen (thawed) bay scallops or quartered sea scallops
  • 1/2 cup reduced-fat peanut butter spread
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup rice vinegar
  • 1 teaspoon red pepper sauce
  • 2 tablespoons unsalted dry-roasted peanuts, finely chopped

Instructions

  • Step 
    1
    Cook spaghetti as directed on package—except add broccoli and scallops during last 4 minutes of cooking. Scallops are done when they turn white and opaque.
  • Step 
    2
    Meanwhile, in small bowl, beat peanut butter, soy sauce, vinegar and red pepper sauce with wire whisk until smooth.
  • Step 
    3
    Drain spaghetti mixture; return to saucepan. Add peanut butter mixture; toss gently to coat. Sprinkle with peanuts. Serve immediately.

Nutrition

360 Calories
11g Total Fat
20g Protein
44g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
710mg
30%
Potassium
520mg
15%
Total Carbohydrate
44g
15%
Dietary Fiber
5g
19%
Sugars
4g
Protein
20g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
45%
45%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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