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Thai Scallops and Noodles

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

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(25 Ratings)

25 Ratings

5 Stars 20%

4 Stars 32%

3 Stars 32%

2 Stars 4%

1 Stars 12%

Member Reviews (16)
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Thai Scallops and Noodles
  • PREP TIME

    30 Min

  • TOTAL TIME

    30 Min

  • SERVINGS

    6

 

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.
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Expert Tips

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

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Nutrition Information:

Nutrition Information:

1 Serving (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;
  • 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.

Review & Comments

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1 - 3 of 16 Reviews View All
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.
Posted 2/20/2012 5:32:13 PM REPORT ABUSE Onnilie said:
Rating:
We are big fans of Thai food, and this was not good. The peanut sauce had a chalky texture, and the flavors did not mingle well.
Posted 12/9/2011 4:42:46 PM REPORT ABUSE Whiterose358 said:
Rating:
I used rice noodles instead with shrimp (chicken is good too!), only a spoonful of peanut butter, more soy sauce, less of the rice vinegar, and more pepper flakes... AMAZING!! I like to used these recipes as more of a guideline.
1 - 3 of 16 Reviews View All
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