Backpacking “Pad Thai”

Ingredients:

• Peanut butter powder

• Garlic powder

• Ginger powder

• Salt, pepper, spices

• Cashews or other nuts for crunch

• Tamari packets

• Dehydrated vegetables

• Rice noodles

• An extra protein (if wanted- like a tuna packet, tvp, chicken, jerky, etc.)

Packing Instructions:

1. In a snack size ziploc, fill most of the way with peanut butter powder (⅓ to 1/2 cup), and a teaspoon each of garlic and ginger. Large pinch of salt and black pepper, plus any other spices (I like to add cayenne).

2. Pack 6 tamari packets and a packet of cashews or other nuts.

3. In another container (like in a tupperware you want to eat from on your trip), pack ⅓ cup dried vegetables and 2 cakes of rice noodles. You can also put the tamari packets in here.

Cooking instructions:

1. Put noodles and dried veg in pot.

2. Juuuuust cover with water. Boil for 5 minutes - most of the water will be absorbed.

3. Add peanut powder + spice mix and tamari.

4. Top with cashews or other nuts (and a protein if you want more). YUM!

Specific Recommended Ingredients and where to find them:

Rice and Millet Noodles (These tasty ones are available at most fancy grocery stores for ~$8 for 4 cakes, like Whole Foods & PCC. Any thin rice noodle in the Asian section at a grocery store will also work but have less calories.)

Dried chopped vegetables (I bought this one from Amazon for ~$10 and it works in tons of recipes)

Peanut powder (Any will work, I bought this one from Amazon)

Tamari Packets (A GF staple! Bring them with you on trail or to japanese restaraunts)

Stove and Pot (Soto Amicus with cookset- it juuuust fits the noodle packets, was the cheapest option at ~$50-60 at REI when I started backpacking and has proved reliable and easy to use!)