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A blue bowl of peanut noodle Pad Thai
Print Recipe

Peanut Noodle "Pad Thai"

Prep Time10 minutes
Rest Time15 minutes
Author: Roadtrip Addict

Equipment

  • 1 Mylar Boil Bag

Ingredients

  • 1 packet Instant rice noodles Recommend Thai Kitchen Instant Rice Noodle Soup
  • 1/4 cup peanut butter powder
  • 2 Tbsp roasted peanuts
  • 2 Tbsp Tbsp freeze dried chicken optional
  • 1 Tbsp freeze dried scrambled eggs
  • 1 Tbsp freeze dried green onions
  • 1 Tbsp dried or freeze dried onions
  • 2 tsp granulated brown sugar
  • 1 1/2 tsp tamarind powder
  • 1 tsp freeze dried garlic If using garlic powder, substitute 1/4 tsp
  • 1/4 tsp freeze dried ginger If using ginger powder, substitute 1/8 tsp
  • 1 tsp TrueLime Garlic Cilantro
  • pinch red pepper flakes (optional to taste)
  • salt & pepper (optional to taste)
  • TrueLime powder packet (optional)
  • sriarcha or sambal oelek sachet (optional) (you can also use the chili oil packet from the noodle soup as desired)

Instructions

  • Break apart the rice noodles so that they lay neatly in the Mylar boil bag.
  • Measure out remaining ingredients together, including optional seasoning packets if using, and seal in the bag.
  • To prepare, remove any oxygen absorbers and seasoning packets. Add 1 c boiling water. Stir to distribute the sauce ingredients and submerge noodles under the liquid. Reseal boil bag and wait for 10-15 minutes to rehydrate. Stir again before serving.
  • Top with lime powder and hot sauce as desired. Enjoy!