Pina Colada Thai Shrimp And Fish Balls Recipe

Name: Pina Colada Thai Shrimp And Fish Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb rice stick noodles (thicker, not angel hair); 1/2c julienned ginger root; 1 tsp salt; peanut oil for stir frying VEGGIES:; 2 onions or 3 shallots, thinly sliced; 1 c cremini or other mushrooms; 1 red pepper, sliced; 1 large carrot, shaved; 4-5 c Chinese cabbage, chopped; 5 scallions, chopped; reserve half.; 2 T pad Thai sauce; SAUCE; 5 tsp fish sauce; 2T lime juice; 3 T agave nectar; 4 garlic cloves, smashed & chopped; 14 oz can unsweetened coconut milk; 1 whole serrano pepper; 1 lb fish balls; 1 lb peeled raw shrimp; 1 med. ripe pineapple, peeled cored and julienned; 3/4 c cilantro, chopped; adobo to taste; (1 c peanuts, roasted and coarsely ground); Sriracha sauce

Servings: persons

1 lb rice stick noodles (thicker, not angel hair)
1/2c julienned ginger root
1 tsp salt
peanut oil for stir frying VEGGIES:
2 onions or 3 shallots, thinly sliced
1 c cremini or other mushrooms
1 red pepper, sliced
1 large carrot, shaved
4-5 c Chinese cabbage, chopped
5 scallions, chopped; reserve half.
2 T pad Thai sauce
SAUCE
5 tsp fish sauce
2T lime juice
3 T agave nectar
4 garlic cloves, smashed & chopped
14 oz can unsweetened coconut milk
1 whole serrano pepper
1 lb fish balls
1 lb peeled raw shrimp
1 med. ripe pineapple, peeled cored and julienned
3/4 c cilantro, chopped
adobo to taste
(1 c peanuts, roasted and coarsely ground)
Sriracha sauce

1
Put large pot of water on to boil for noodles.
2
Soak dry noodles in warm water 15 min; drain.
3
Add salt to ginger root, let sit 15 min; rinse, drain, squeeze.
4
Heat peanut oil in wok, then stir fry onions and ginger, then mushrooms, pepper, carrot, cabbage. Add pad thai sauce and half of scallions when veggies are tender and reduced in volume.
5
Remove from wok and set aside.
6
Add soaked noodles to boiling water; turn off heat and let sit 15 minutes, then drain and rinse with cold water.
7
Mix SAUCE in small bowl: fish sauce, lime juice, agave, garlic, serrano pepper and coconut milk. Pour into wok and bring to boil. Add fish balls and shrimp, stir occasionally until cooked through.
8
Add veg on top of shrimp, then pineapple, half of cilantro and remaining half of scallions. Stir fry all briefly to blend, adding adobo to taste.
9
Serve in shallow bowls over noodles, garnished with peanuts and more cilantro, Sriracha as desired.

863

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 lb rice stick noodles (thicker, not angel hair), 1/2c julienned ginger root, 1 tsp salt, peanut oil for stir frying VEGGIES:, and more.

Yes, Pina Colada Thai Shrimp And Fish Balls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pina Colada Thai Shrimp And Fish Balls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions