Thai Scallops and Noodles

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

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27 Ratings

5 Stars 22%

4 Stars 33%

3 Stars 30%

2 Stars

1 Stars 11%

Member Reviews ( 18 )

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 360
Fat 11g
Saturated Fat 2g
Sodium 720mg

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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: 15mg; 15%;
Sodium: 720mg; 720%;
Total Carbohydrate: 44g; 44%
(Dietary Fiber 5g 5% Sugars 5g 5% ),
Protein: 22g; 22%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 60%;
Calcium: 8%;
Iron: 20%;

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

3

*Percent Daily Values are based on a 2,000 calorie diet.

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) Green Giant® Valley Fresh Steamers™ 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.

Did You Know?

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Expert Tips

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

Reviews

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1 - 3 of 18 Reviews View All

Posted 7/11/2012 5:02:04 PM REPORT ABUSE Healthy-Cook said:

Rating:

I tried this recipe because I had all the ingredients on hand- Before I mixed the pasta, I tasted the peanut butter sauce, and it was horrible! I almost did not use it, but had no idea what to do with the pasta mixture, so I went ahead and finished the recipe as written. I am very glad I did, because the final dish was great- This is one of those instances where the whole is greater than the sum of its parts. It was a bit mild, so we added some crushed red peppers and a bit more red pepper sauce- Yum!

Posted 5/30/2012 6:06:14 AM REPORT ABUSE abu123 said:

Rating:

Very good recipe

Posted 4/3/2012 1:00:54 PM REPORT ABUSE time4change said:

Rating:

This was a mild Thai dish. It was good for my children. For me I think it needed more of something, perhaps pepper. I did not use scallops, instead I used shrimp. If you follow the recipe exactly the peanut butter stands out the most. so I would definitely use a PB that you really like. I used a natural PB. It's a good basic recipe which you can tweak to make better. Definitely worth a try.

1 - 3 of 18 Reviews View All

We calculated the nutrition of this recipe at the time it was created on 09/27/2012. NOTE: We do not include optional ingredients in our calculations.

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