Pad Thai

Recipe disclaimer: I’m not going to include exact measurements because I don’t know them and we are camping for goodness sake. Just wing it. 


  • Pad Thai rice noodles
  • Dehydrated veggies (mushroom, onion, zucchini, green pepper)
  • Butter
  • Snow peas
  • Pickled mini corns
  • Garlic
  • Eggs
  • Soy sauce*
  • Maple syrup
  • Sweet chili sauce
  • Lime juice
  • Peanut butter
  • Cayenne powder
  • Peanuts
  • Green Onion
  • Cilantro


Add water, noodles and dehydrated veggies to a pot and bring to a boil. We did this with a camp stove, but over the fire would work as well. Let sit for 8-10 minutes or until it’s all rehydrated. Drain.

Meanwhile, sautee garlic, mini corns, and snow peas in a buttered pan over the fire. Crack some eggs into the pan and cook them too (maybe add some more butter). Mix together soy sauce, maple syrup, sweet chili sauce, lime juice, peanut butter and cayenne powder.

Add the noodles, rehydrated veggies, and sauce to the pan of egg & veg. Mix it up and sautee over the fire until it looks tasty. Top with cilantro, green onion, and peanuts (we just grabbed some from our trail mix bag).

* Maybe you wanted to bring soy sauce packets but didn’t have enough so you got take out Chinese food and maybe you stopped at wine tasting first and the bartender thought you were ridiculous. I dunno, that’s what happened to me. 😀



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