Thai Scallops And Noodles Recipe

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

Preparation

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.

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