Pad Thai on the Trail
1 Tbsp sugar
3 Tbsp fish sauce
2 Tbsp catsup
3 chicken breasts, cut into chunks
3/4 lb. small shrimp
1/3 bunch cilantro, chopped
1 cup bean sprouts
1 pkg. rice noodles (dried)
1/2 cup oil
8 cloves garlic, minced
2 eggs, beaten
1 Tbsp dried shrimp powder, optional
3 stalks green onions, chopped
1/2 cup peanuts, roughly chopped
Pinch of red chili flakes
At home: Combine sugar, fish sauce and catsup in a container.
Cut chicken breast into chunks; vacuum-seal and freeze.
Vacuum-seal shrimp and freeze. Vacuum-seal cilantro and bean
On the trail: Soak noodles in warm water for about 30 minutes to
soften. Heat oil in wok (or pan); saute garlic until golden. Add
chicken; stir-fry for several minutes. Add the fish-sauce
mixture; stir until sugar dissolves. Add the eggs. Let set for a
minute, then scramble. Throw in the shrimp and the noodles. Toss
and stir. Add the bean sprouts.
Serve, garnished with shrimp powder (if desired), chopped green
onions, cilantro, lime wedges, peanuts and red chili flakes.