Backpackers' Thai Noodles recipe

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Ingredients

1 cup dried rice noodles
¼ cup chopped peanuts
¼ cup freeze-dried vegetables
2 tablespoons powdered peanut butter (such as PB2®)
1 ½ teaspoons powdered chicken bouillon
1 ½ teaspoons freeze-dried cilantro
1 teaspoon chia seeds
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground ginger
¼ teaspoon garlic powder
⅛ teaspoon ground black pepper
1 dash cayenne pepper
1 cup boiling water

Nutrition Info

891.1 calories
carbohydrate: 148.6 g
cholesterol: 0.4 mg
fat: 23.9 g
fiber: 12.6 g
protein: 23.8 g
saturatedFat: 3.3 g
servingSize: -
sodium: 1591.9 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

1 serving

Recipe Note

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.

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