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Thai Scallops and Noodles

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Go for the peanut sauce! Reduced-fat peanut butter spread drastically reduces the fat in this Thai-flavored noodle dish.

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

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

Directions

  • 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.
  • 2 Meanwhile, in small bowl, beat peanut butter, soy sauce, vinegar and red pepper sauce with wire whisk until smooth.
  • 3 Drain spaghetti mixture; return to saucepan. Add peanut butter mixture; toss gently to coat. Sprinkle with peanuts. Serve immediately.

Nutrition Info

The Quick Take:

  • Calories 360
  • Fat 11g
  • Saturated Fat 2g
  • Sodium 710mg

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
710mg
710%;
Total Carbohydrate
44g
44%
(Dietary Fiber
5g
5%
  Sugars
4g
4%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
45%;
Calcium
4%;
Iron
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 Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know?

Expert Tips

Scallops are a source of magnesium, which helps send signals to the muscles via the nervous system.

Ratings & Reviews

We calculated the nutrition of this recipe at the time it was created on 12/10/2013. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

What do these labels mean?

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
710mg
710%;
Total Carbohydrate
44g
44%
(Dietary Fiber
5g
5%
  Sugars
4g
4%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
45%;
Calcium
4%;
Iron
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 Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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