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Thai Scallops and Noodles

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Thai Scallops and Noodles
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6
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Go for the peanut sauce! Reduced-fat peanut butter spread drastically reduces the fat in this Thai-flavored noodle dish.

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.
Tips  

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

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
100
)
Daily Value
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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