Base Camp Pad Thai

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 store)

1 ½ cup of mixed veggie bag (shredded carrots, spinach, cabbage, etc…)

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 FitClimb food discussion forum.


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