Stir Fried Pork Shrimp and Pineapple Padd Moo Goong Sapparod
Elevate your mealtime with the bold, tropical flavors of Stir-Fried Pork, Shrimp, and Pineapple (Padd Moo Goong Sapparod). This vibrant Thai-inspired dish combines tender slices of pork, succulent shrimp, and juicy pineapple chunks for a harmonious balance of sweet, savory, and tangy flavors. Enhanced with garlic, soy sauce, oyster sauce, and a touch of brown sugar, every bite bursts with aromatic charm. Colorful bell peppers and onions add crunch and freshness, while optional cashew nuts provide a delightful nutty finish. Ready in just 30 minutes, this quick and easy stir-fry pairs perfectly with steamed jasmine rice for a wholesome, restaurant-quality meal at home. Perfect for busy weeknights or when you're craving fresh, tropical-inspired cuisine!
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Recipe Information
Ingredients
- 200 grams Pork loin (thinly sliced)
- 200 grams Shrimp (peeled and deveined, medium size)
- 150 grams Fresh pineapple chunks
- 2 tablespoons Vegetable oil
- 2 cloves Garlic (minced)
- 1 piece Red chili (sliced, optional for heat)
- 2 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Fish sauce
- 1 tablespoon Brown sugar
- 1 piece Green bell pepper (sliced)
- 1 piece Red bell pepper (sliced)
- 1 medium piece Onion (sliced)
- 50 grams Cashew nuts (optional, for garnish)
- 2 stalks Spring onions (chopped, for garnish)
- 4 cups Cooked jasmine rice (for serving)
Instructions
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
Add the minced garlic and sliced red chili (if using) to the oil, and stir-fry for about 30 seconds until fragrant.
Add the thinly sliced pork to the wok and stir-fry for 2-3 minutes until it begins to brown.
Toss in the shrimp and continue stir-frying for another 2-3 minutes until they turn pink and are fully cooked.
Add the fresh pineapple chunks, green bell pepper, red bell pepper, and sliced onion to the wok. Stir-fry for 2 minutes to lightly soften the vegetables.
In a small bowl, mix soy sauce, oyster sauce, fish sauce, and brown sugar. Pour this sauce mixture into the wok and toss everything together, ensuring the pork, shrimp, and vegetables are evenly coated in the sauce.
Cook for another 2 minutes, allowing the flavors to meld together.
Optionally, sprinkle cashew nuts over the dish for added texture. Garnish with chopped spring onions.
Serve hot with steamed jasmine rice.
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 953 mg | 41% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 12.5 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 854 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
