Ingredients: (serves 1-2)

• Olive Oil or Vegetable Oil for frying (at least 2 tbsp)

• 5-6 scallions aka salad onions (green ends sliced into inch long segments, white ends diced)

• 60-80g of rice noodles (1 small cube and a half, see video)

• 1 small shallot, minced

• 10-15 raw peeled and cleaned shrimp

• 3/4 cup bean sprouts

• 1 small block of firm Tofu (around 4-5 ounces)

• 1 red chili pepper (use as much or as little as you like)

• 1 tbsp of crushed peanuts

• Thai Basil for garnish, roughly chopped

• 1 lime

• 1 egg

• salt and pepper to taste

• Your favorite premade Pad Thai Sauce

  If you want to make your own Pad Thai Sauce:

  Heat all ingredients in a small saucepan until the sugar has melted. Store in a small container.

• 2 Tbsp of Tamarind Water

• 3 Tbsp of sugar (palm sugar if you can find it)

• 2 Tbsp of fish sauce

Kit Needed:

1 nonstick skillet (at least 7-8 in), 1 pot, gas stove, spatula or spoon

Packing Tips:

Bag and freeze the raw shrimp the night before you leave. The shrimp will then thaw throughout your hike. Cut and dry your small cube of tofu before placing it into a plastic sandwich bag. You can freeze the tofu as well although it can change its texture slightly once it thaws (I didn’t freeze mine for this camp). I will also crush a small handful of peanuts and place them in one of my spice containers. Everything then goes into a large ziplock bag (this does get reused often if it is not used as a garbage bag)

Method:

1. I like to begin by cold soaking the rice noodles. Do this by adding the noodles to a small pot or bowl. Then add enough cold water just to cover the noodles. The noodles will then cold soak and rehydrate as you prepare the rest of the meal (about 20 min). By cold soaking the noodles you can save fuel and you don’t run the risk of them sticking or overcooking if you cook them by rehydrating them in boiling water.

2. Now add at least one teaspoon of olive oil or vegetable oil to your skillet and set the temperature to medium or medium high heat.

3. Cut the Tofu into 1/2 inch cubes and then add the cubes to the skillet.

4. While the tofu cooks mince your shallots, white portions of your scallions, and slice your chili pepper (use as much or as little as you’d like depending on how spicy you want your pad Thai)

5. Once the tofu has browned around the edges remove it from your skillet and set it aside.

6. Lower your head to medium low. Add a small dash of oil to your skillet if it is dry, then add the shallots, whites of the scallions, and chili pepper. Fry until fragrant and the shallots become translucent. This should not take long.

7. Add the shrimp to the skillet and fry until partially cooked through. Now add the tofu and stir. Once combined, move everything to one side of the skillet.

8. Crack and add your egg to the empty side of the skillet. Break the yoke begin to scramble the egg. Once the egg has nearly set, begin incorporating it into the rest of the ingredients on the other side of the skillet.

9. Once combined strain and add the rice noodles to the skillet. Carefully fold the noodles into the other ingredients being careful not to break apart the noodles. Cook and stir for a few minutes.

10. Once the noodles have been cooked through and have begun to look translucent, add your Pad Thai sauce and carefully mix to combine. Cook, stirring carefully for a few minutes until the noodles are brown and the sauce has been incorporated.

11. Fold in bean sprouts and the green portions of the scallions (these green portions should be cut into 1-2 inch pieces). Cook until they begin to wilt.

12. Turn the heat off now top with the crushed peanuts, Thai basil and a drizzle of lime. Add a lime wedge on the side for garnish.