Chewy, crunchy, sweet and tangy, all in one quick meal. Pad Thai is one of the most popular dishes in Thailand and everywhere it is found. Works best in temperatures above 30ºF.

Ingredients

• Suatéd tofu (2–3 oz., optional)
• Small carrot
• Red onion (1/4, or 1 spring onion)
• Chinese chives (1.2–1.5 oz., 35 gm)
• Thin rice noodles (2–4 oz)

• Sesame oil or Olive oil (2 tbsp)
• Bean sprouts (50 gm, optional)
• Roasted peanuts (3 tbsp)
• Cilantro

Sauce

• Tamarind paste (2 tbsp, ready made is fine)
• Maple syrup, 1 tbsp
• Soy sauce (2 tbsp, there is sweeter Thai version)
• Gochugaru (1 tbsp, Korean Chili powder or 1 red Thai chili pepper)

Prepare at home

1. Slice and Sauté tofu (2–3 minutes each side).
2. Chop small carrot, red onion, and chives into small pieces.
3. Make sauce: Combine tamarind paste, maple syrup, soy sauce, and Gochugaru (Korean Chili powder)

Directions at camp (two methods):

(1) Skillet or sauté method

1. Boil rice noodles (2–3 minutes).
2. Heat sesame oil in skillet. Sauté the onions for a couple of minutes. Add tofu and sauté for another few minutes
3. Add in the noodles, Chives and vegetables, sauce, and sauté for another few minutes
4. Add crushed roasted peanuts and freshly chopped cilantro.

(2) Boil in pot method (easier and faster, but less authentic)

1. Boil rice noodles (2 minute).
2. Add in chives, vegetables, and tofu to noodles and continue boiling for 2–3 minutes (or divide times similarly based on cook time for type of noodle selected)
3. Drain water from noodles and vegetables (can be used as a soup)
4. Add sauce and mix
5. Add crushed roasted peanuts and freshly chopped cilantro.

Weight

Probably enough for 2 people.