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| Backpackers' Thai Noodles |
"Homemade backpacking dinner with full flavor! I love making my own backpacking food and this recipe is creamy and full of a 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 :
- 1 cup dried rice noodles
- 1/4 cup chopped peanuts
- 1/4 cup freeze-dried vegetables
- 2 tablespoons powdered peanut butter (such as PB2®)
- 1 1/2 teaspoons powdered chicken bouillon
- 1 1/2 teaspoons freeze-dried cilantro
- 1 teaspoon chia seeds (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 1 dash cayenne pepper (optional)
- 1 cup boiling water
Instructions :
| Prep : 5M | Cook : 1M | Ready in : 15M |
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- 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 and let cook until noodles and vegetables are tender, about 10 minutes.
Notes :
- Add 1/4 cup freeze-dried chicken if desired.
- Substitute cashews for the peanuts if desired. Substitute vegetable bouillon for the chicken bouillon if desired. Substitute flax seeds for the chia seeds if desired.
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