This trail chicken Pad Thai recipe serves 4
3/4 package of thin flat rice noodles
8- 10 oz packages of chicken (found in tuna fish section of
1 ½ cup of mixed veggie bag (shredded carrots, spinach, cabbage,
1 small package of dried coconut milk
2 packages of soy sauces
2 packages of ketchup
3 tablespoons of peanut butter
1 tablespoon curry paste
1 teaspoon dried coriander or 2 tablespoons fresh cilantro
At home: Transfer rice noodles to zip lock bag, in another small
zip lock place peanut butter, curry paste, coconut milk, soy sauce,
ketchup and coriander.
On the Trail: Place dried noodles in large pot, add water covering
noodles, and bring to boil, reduce water to 1 to 2 cups depending
on thick or thinner sauce desired. Place chicken and zip lock with
sauce into pot with noodles, toss in vegetables, mix well, cover
and let sit a couple of minutes with heat off. Side note: On a cold
day serve with instant Miss Soup.
For other backpacking and mountaineering recipes check out the
food discussion forum.