THAI SCALLOPS AND NOODLES

Thai Scallops and Noodles image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 8

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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

Steps:

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

Nutrition Facts : Calories 360, Carbohydrate 44 g, Cholesterol 10 mg, Fat 2, Fiber 5 g, Protein 20 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 4 g, TransFat 0 g