Homemade pad thai backpacking meal with full flavor! I love making my own backpacking food, and this recipe is creamy and full of perfect Thai peanut flavor. Remember you want to use a noodle that cooks in 5 minutes or less for your backpacking food. Cook time will vary based on elevation.
Ingredients
- rice noodles: 1 cup (dried)
- peanuts: 0.25 cup (chopped)
- freeze-dried vegetables: 0.25 cup
- powdered peanut butter (such as PB2®): 2 Tbsp
- ½ teaspoons powdered chicken bouillon: 1 piece
- ½ teaspoons freeze-dried cilantro: 1 piece
- chia seeds: 1 tsp (optional)
- salt: 0.25 tsp
- garlic powder: 0.25 tsp
- ground ginger: 0.25 tsp
- garlic powder: 0.25 tsp
- ground black pepper: 0.125 tsp
- dash cayenne pepper: 1 piece (optional)
- boiling water: 1 cup
Metric Conversion
Stages of cooking
-
Combine rice noodles, peanuts, vegetables, powdered peanut butter, chicken bouillon, cilantro, chia seeds, salt, garlic powder, ginger, garlic powder, black pepper, and cayenne pepper in a resealable plastic bag. Remove air and seal.
-
Reconstitute rice noodle mixture by pouring in 1 cup boiling water; mix well. Let sit until noodles and vegetables are tender, about 10 minutes. Buckwheat Queen
