Wednesday, April 30, 2014

Trailside Pad Thai

I am backpacking with my family next weekend for our annual Mother's Day trek to Graveyard Fields in Pisgah National Forest.  We have been camping at the same site for 20 years. 

Each year it gets easier to pack food for our trips because the kids are starting to eat like grown ups.  I am always tinkering with fun foods to make in the field.  Trailside Pad Thai has been the biggest success. 

At the request of Pack 832, here is the recipe and some hints on rounding up the ingredients. 

Trailside Pad Thai for Two
2 cups of boiling water
1 tomato bouillon cube (size may very, use enough for 2 cups)
3 tbsp powdered coconut milk
1 tsp curry powder
1 tbsp dry basil
1 tbsp chopped dry onions
2 nests of Bean Curd Thread Noodles
Unsalted Peanuts

Pour two cups boiling water into cooking/steeping vessel.  This makes it easier to clean your jet boil. 
Stir in the bouillon cube and powdered coconut milk until dissolved. 
Add the rest of the spices and stir. 
Add the noodles and let steep until the noodles are clear and tender. 
Top with peanuts. 

Bean Curd Thread Noodles:  Most grocery stores with a decent foreign foods section have some form of these noodles.  Go for the thinnest ones so they steep faster.  I get ours at Compare grocery store on Arrowood in Charlotte, NC.  Our Costco has had them by the bail a few times and they are also available at Amazon. 

Coconut Milk Powder:  I have the best luck finding this ingredient at Indian Grocery Stores.  My two favorites are Payal on South Blvd. or Patel Brothers on Centrum Parkway.  It is also available on Amazon. 

Product DetailsChopped Dry Onions:  I get ours from Costco.  Nothing fancy and freeze dried.  Most spice aisles have them.

Curry Powder:  We are spoiled and get a 30% ground saffron curry from relatives who travel.  Just use your favorite curry powder.  McCormicks isn't too exciting but it will do in a pinch.

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