Serves: 4
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.
2. While spaghetti, broccoli and scallops are cooking, 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.
NUTRITION FACTS: 1 Serving: Calories 320 (Calories from Fat 90) Fat 10g (Saturated 2g) Cholesterol 10mg Sodium 600mg Carbohydrate 41g (Dietary Fiber 4g) Protein 20g % DAILY VALUE: Vitamin A 8% Vitamin C 46% Calcium 8% Iron 20% DIET EXCHANGES: 2 starch 1 1/2 lean meat 2 vegetable 1 fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Thai Scallops and Noodles recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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