Recipe

Recreate the queen of Thai street food—Pad Thai—at home. The perfect balance of sweet, sour, salty, and savory, paired with chewy rice noodles and rich textures, quickly ignites your taste buds. Your Geedel manual food chopper can instantly grind the “flavor trio” for Pad Thai (peanuts, dried shrimp, preserved radish) into a perfect garnish, and easily handle vegetables, making this seemingly complex Asian dish within reach.

Ingredients:

200g dried Thai rice stick noodles, soaked in warm water until soft, then drained  

200g shrimp or sliced chicken breast  

2 eggs  

1 cup bean sprouts  

2 spring onions or green onions, cut into sections  

1/4 cup fried tofu (cut into strips, optional)  

For the sauce:  

3 tablespoons fish sauce  

2 tablespoons tamarind paste (or 2 tablespoons lime juice + 1 tablespoon sugar)  

1 tablespoon palm sugar or brown sugar  

1 tablespoon soy sauce  

For the garnish mix:  

1/4 cup roasted peanuts  

1 tablespoon dried shrimp  

1 tablespoon sweet preserved radish  

Instructions:

1. Prepare the flavorful garnish mix:  

   Install the cross-shaped chopping blade in your Geedel food chopper. Place roasted peanuts, dried shrimp, and sweet preserved radish into the container.  

   Close the lid tightly and turn the handle until all ingredients are coarsely and evenly ground. Set aside. This manual food chopper quickly turns hard nuts and dried ingredients into a powerful flavor enhancer.

2. Prepare supporting ingredients:

   Cut spring onions/green onions into large sections and tofu into chunks. If needed, quickly mince garlic using the chopping blade.

3. Stir-fry and season:  

   Heat oil in a large wok or deep skillet over high heat. Quickly stir-fry the shrimp or chicken until cooked, then remove. Add more oil to the pan and scramble the eggs.  

   Add the drained noodles, fried tofu, and half of the garnish mix. Stir-fry quickly.  

   Mix fish sauce, tamarind paste, palm sugar, and soy sauce, then pour into the pan. Use tongs to toss rapidly until the noodles are evenly coated and absorb the sauce.

4. Finish and serve:  

   Turn off the heat. Toss in bean sprouts and spring onion sections, letting them soften in the residual heat.  

   Plate the Pad Thai, sprinkle the remaining peanut-shrimp garnish mix on top, and serve immediately with lime wedges.

Summary:  

The success of this classic Thai dish lies in its complex layers of aroma. The Geedel food chopper perfectly simplifies the tedious process of making the traditional garnish mix, delivering uniformly ground ingredients with the push of a handle, allowing your homemade Pad Thai to have the authentic finishing touch.