Backpacker “Pad Thai” Peanut Noodles: Just-add-Water Camping Recipe

Our backpacking version of peanut noodle “Pad Thai” draws inspiration from the flavor profiles of this Thai restaurant favorite – gluten-free rice noodles tossed in a savory and sour peanut tamarind sauce and topped with roasted peanuts, lime and chili. While Pad Thai is technically a stir-fried noodle dish, this homemade just-add-water backpacker version replicates the texture and spirit of the original with only the necessary modifications.

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The type of rice noodle you use is imperative to success. The only gluten-free rice noodle that I’ve found to work using my boil bag + Jetboil method comes in the Thai Kitchen Instant Rice Noodle Soup packets. If you’re using a camp stove, you could easily adapt this recipe to use any rice noodle by following the instructions for boiling over heat for the recommended amount of time.

The other point of consideration for just-add-water backcountry Pad is to get the noodles hydrated properly without making the sauce too soupy. Breaking and separating the noodles out of the packet helps them they lay nicely in the boil bag, keeping them fully submersed in the boiling water. Don’t omit this step! Keep your utensils in mind when determining noodle length. Longer noodles are better with sporks, forks, or chopsticks; if you only carry a camp spoon, opt to break the noodles up into shorter, more scoop-able lengths.

Again, if using a camp stove instead you can accomplish this by separating out the steps of cooking (and partially straining) the noodles before adding in the remaining ingredients.

I’ve made this recipe a few different ways depending upon the ingredients I have on hand. Powdered garlic and ginger are classic pantry staples relatively easy to find at grocery store. They provide adequate flavor. The freeze dried versions elevate the dish by providing nuance with each bite, much like you’d get it cooking at home. There’s nothing more pleasurable than getting a little zing of ginger in every few bites when using the freeze dried. The Litehouse bundle of freeze-dried garlic, ginger and onion is extra convenient for this recipe since it uses all three.

Backpacker Peanut Noodle “Pad Thai” Recipe

• 1 packet Instant rice noodles (flavor packet removed)
• 1/4 cup peanut butter powder
• 2 Tbsp roasted peanuts
• 2 Tbsp freeze dried chicken (optional)
• 1 Tbsp freeze dried scrambled eggs (optional) (Note: powdered eggs are NOT the same)
• 1 Tbsp freeze dried green onions or scallions
• Tbsp dehydrated or freeze dried onions
• 2 tsp brown sugar powder
• 1 + 1/2 tsp tamarind powder
• 1 tsp freeze dried garlic (if using garlic powder, recommend using 1/4 tsp)
• 1/4 tsp freeze dried ginger (if using ginger powder, recommend using 1/8 tsp)
• 1 tsp TrueLime Garlic Cilantro
• red pepper flakes (optional, to taste)
• salt & pepper (optional, to taste)
• True Lime powder packet (optional)
• Sriracha packet or sambal oelek sachet (optional)

Preparation Instructions: Break apart the rice noodles so that they lay nicely at the bottom of the boil bag. Measure out all remaining ingredients and add to re-sealable boil bag. Add an oxygen-absorber if you are planning to store the meal longer than month, are living in or traveling through a humid area, or simply don’t want to take the risk of the ingredients clumping together (otherwise it’s one less thing to pack in, and one less piece of trash to pack out). If using the TrueLime and/or Sriracha packets, those can go into the bag as well.

Don’t forget to label your bag with the rehydration instructions!

Serving instructions: Remove the oxygen absorber, lime and chili sauce packets as needed. Add 1 cup + 2 Tbsp boiling water. Stir to distribute the sauce ingredients and then re-submerge the noodles under the liquid before sealing. Wait 10-15 minutes until noodles are tender to the tooth. Season with lime and chili sauce as desired.

 

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Have you tried our just-add-water peanut noodle “Pad Thai”? Let us know how we did and share your suggestions with fellow hikers. We love to hear all the places this recipe has been enjoyed.