Fall 2015 LOCALadk Magazine 39
LOCALadk
Back Pack Meal for 2
Thai Peanut Noodles
Ingredients:
1 package of udon noodles
1/2 cup peanut butter or 4 tbsp peanut butter pow-
der (sunflower butter works if allergic to peanuts)
3 Tbsp dry coconut powder
1/2 cup dehydrated veggies
1 Tbsp hot sauce or ½ teaspoon chili pepper flakes
½ Teaspoon Thai seasoning (optional)
1 Tbsp maple sugar
1 Pot
1 bowl
salt to taste
Heat water to a boil over campfire or camp stove
Add noodles - let boil for 8 minutes
At 6 minutes add the dehydrated veggies
Put peanut butter, coconut powder, hot sauce, Thai
seasoning and maple sugar in bowl
We will use the water from boiling the noodles to create
the sauce
Drain noodles holding back noodles with fork
As you drain pour 1/2 cup hot water into the peanut butter mix ( ¼ cup extra
water if using the dried pb) - mix vigorously with a fork. Add more water to get a
creamy consistency that you can pour over the noodles
Drain the rest of the noodles as best is possible - extra water will just mix with
your peanut butter sauce
Add the sauce to the pot of noodles and then mix together
Serve with tortillas to wipe the pot clean after all the noodles are gone!!
