When I tell people we have Thai Noodles on the last night of a 2 week trip, they think I am crazy or assume it is a Sidekick meal. Nope, homemade, very yummy Thai Noodles. This is another great meal from the Backpack Gourmet cookbook. We thank Linda Frederick Yaffe often on our trips.
Ingredients
18 ounces vermicelli pasta, broken in thirds (breaking the noodles into thirds is pretty standard for noodles recipes)
1 tablespoon sesame oil
10 mushrooms, minced
5 cloves garlic, minced
3 shallots (or scallions) minced
3/4 cup dry-roasted peanuts, finely chopped
2 tablespoons minced fresh ginger
4 tablespoons tamari soy sauce
1 teaspoon salt
3/4 teaspoon crushed red pepper flakes
At Home
Cook and drain the pasta.
At medium-low, heat oil in a large pot, Dutch oven or high side frying pan (wok type). Saute mushrooms, garlic and shallots for 2 minutes. Reduce heat to low and add the noodles and remaining ingredients. Cook stirring occasionally for about 8 minutes.
You thought it was going to be harder I bet. Pretty easy recipe!
Spread this on the dehydrator trays and set it for 145 degrees.
In Camp
Dump contents in a pot, cover with water – just above level of the food and boil and stir until rehydrated. Enjoy.
