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Camp Stove Pad Thai

Source

Sunset

Ingredients

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3 tablespoon oil
1⁄3 cup shallots minced
2 teaspoon garlic minced
1⁄4 cup tamarind concentrate
1⁄4 cup honey
2 tablespoon fish sauce
2 teaspoon chili powder
2 teaspoon lime juice
1 cup carrots shredded
1 cup bean sprouts or other sprouts rinsed
1⁄4 cup cilantro chopped
1⁄4 cup green onions chopped
1⁄2 cup roasted peanuts chopped (optional)
2 cups shredded chicken (or other protein like shrimp, tofu or eggs)
1 lime quartered
14 ounces dried rice noodles

Directions ( Default | Numbered )

At home: For the sauce, combine oil through lime juice in a small saucepan at home and cook for one minute. Put into a sealed jar. Chill for up to one week. For the mix ins (carrots through chicken), chop and chill in separate baggies.

At camp: Cook the noodles according to the package directions. Heat the sauce and the chicken (or desired protein). To serve, fill each bowl with noodles. Let everyone pick their own mix-ins, top with sauce. Serve with sliced limes.

  1. At home: For the sauce, combine oil through lime juice in a small saucepan at home and cook for one minute. Put into a sealed jar. Chill for up to one week. For the mix ins (carrots through chicken), chop and chill in separate baggies.
  2. At camp: Cook the noodles according to the package directions. Heat the sauce and the chicken (or desired protein). To serve, fill each bowl with noodles. Let everyone pick their own mix-ins, top with sauce. Serve with sliced limes.

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