Backcountry Pad Thai
A homemade take on the popular Backpacker's Pantry pad thai, made with ingredients you can easily find in a grocery store.
Ingredients
Base
- 150 g rice noodles
- 40 g textured vegan protein or soy chunks
- 10 g mushrooms or other dried vegetables optional
Sauce Mix
- 3 tbsp peanut butter
- 1 tsp dried minced garlic
- ½ tsp red chilli powder less, for less spicy
- 1 tsp ginger powder
- ½ tbsp sugar
- 2 tbsp tomato soup powder*
Seasoning
- 1 tbsp Tajin Clasico seasoning
- ½ tsp salt to taste
Instructions
At Home
- Assemble the base ingredients into one package: noodles, textured vegan protein and dried mushrooms or other vegetables.
- Assemble the sauce into one airtight container: this is everything except the Tajin seasoning. If you are unsure of how much salt to use, bring that in a separate container as well.
- Package the Tajin seasoning separately.
At Camp
- Bring the noodle mix to boil with approximately 1.5 cups of water. Stir occasionally to ensure that the noodles do not stick to the bottom of the pot. Add more water if needed.
- Pour a couple of spoons of water into the sauce mix at a time and either shake the container, or stir, until you reach a smooth pourable consistency.If there is water left over after the noodles are done cooking, you can use that water for the sauce.
- Pour the sauce over the noodles and mix to combine thoroughly. Sprinkle some Tajin seasoning over the top. Add salt if needed.
Notes
*Tomato soup powder (something like this) is a little easier to find than tomato powder, and contains additional seasoning. If you have access to tomato powder you can use that instead. I've also used minestrone soup powder if I couldn't find plain tomato soup. That works well too, just take the pasta out, as the sauce is not simmered long enough to cook the pasta.