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Reduced Sodium Chicken Noodle Soup

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Thai Scallops and Noodles

Sea of Scallops

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

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Based on 16 ratings

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

Prep Time:30 min

Start to Finish:30 min

makes:6 servings

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

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.

Nutritional Information

1 Serving: Calories 360 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 15mg; Sodium 720mg; Total Carbohydrate 44g (Dietary Fiber 5g, Sugars 5g); Protein 22g Percent Daily Value*: Vitamin A 10%; Vitamin C 60%; Calcium 8%; Iron 20% Exchanges: 2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 2 Very Lean Meat; 1 1/2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

9 Reviews

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Peanut Buttery Goodness!!!

This recipe was super easy and oh so delicious! I added a little red pepper flakes to give it an extra kick. Very good recipe. It has been inducted to the dinner rotation ;0)
Posted at 9:32 AM on August 20 2010 by

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I though this was so nasty. I would never make this again, there was just something about the peanut butter mixed with everything else that sat with me wrong. I guess you have to be a peanut butter lover to like this
Posted at 3:12 PM on March 18 2010 by YUCK!

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Instead of smooth peanut butter and then adding additional peanuts, I used chunky peanut butter for the sauce. We also doubled the red pepper sauce. My husband had THIRDS!
Posted at 2:51 PM on February 24 2010 by buffyanne02

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Very very peanut buttery

This was ok, but the peanut butter flavor was a bit overwhelming, it tasted more like a snack food than an authentic Thai dish. Probably more spice, maybe some Thai Chilies, would help, as would reducing the amount of peanut butter.
Posted at 10:56 AM on January 5 2010 by queen_merla

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really good

I am not a fan of seafood, so I substituted the scallops for tofu. I loved this recipe and I look forward to having some leftovers for work tomorrow. I will definitely use this recipe again sometime soon!
Posted at 12:33 PM on June 16 2009 by

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This was great, easy to make and delicious!
Posted at 10:36 AM on April 24 2009 by

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It's Ok

Not too bad. I enjoyed it but used shrimp instead of scallops. I think that 1/2 cup of peanut butter is a bit much. It's too over powering for the dish. Overall I like like it.
Posted at 9:47 AM on January 26 2009 by MissCissoko

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very fulfilling. tasted very rich but sauteed the scallops instead of boiling them.
Posted at 2:04 PM on June 27 2008 by Kadejonah

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We made this recipe several times over the past month. It's quite good. I double the red pepper sauce to give it a little more kick.
Posted at 8:00 PM on July 9 2007 by