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Thai Scallops and Noodles
Thai Scallops and Noodles
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Prep Time:
30 minutes
Total Time:
30 minutes
Indulge in a creamy peanut sauce made with reduced-fat peanut butter for a healthier twist on Thai noodles.
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
Instructions:
  • Add the broccoli and scallops to the boiling spaghetti during the last 4 minutes of cooking. The scallops are cooked when they are white and opaque.
  • In a small bowl, whisk together peanut butter, soy sauce, vinegar, and red pepper sauce until smooth.
  • After draining the spaghetti mixture, transfer it back to the saucepan. Add the peanut butter mixture and gently toss to coat. Finish by sprinkling with peanuts and serve right away.

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