Pad Thai on the Trail is delicious.
This is a recipe which is altered from www.backpacker.com.
It can be gluten free, sugar free, peanut free.
http://www.backpacker.com/skills/beginner/recipe-spicy-pad-thai-with-chicken-and-veggies/ Backpacker Spicy Pad Thai
Prepare 3 Ziploc bags of the ingredients at home. For 2 servings:
Bag 1. Stir Fry Pad Thai Noodles. 3 servings (I typically eat 1 1/2 to 2 servings on the trail)
Bag 2. Bean Sprouts (handful) and whole Lime
Bag 3. Sauce Ingredients. (Keep in sealed pouches so the liquid is completely contained.) 2 soy sauce packets (gluten free packets are available, just not shown in the blog picture), Olive Oil, Red Pepper Flakes (to taste), 4 TBS Brown Sugar, 1 TBS. Garlic powder, 1 TBS. Rice Vinegar, 2 TBS of Almond Butter (or a packet of Justin’s Almond Butter)
On the trail: Bring a full size JetBoil to a full boil (~2 cups of water), drop in the rice noodles and let sit for 8 min. In the sauce Ziplock, dump in all of the packets of ingredients, add 2 TBS of Almond Butter, and squish to combine. Drain the noodles. Add the bean sprouts and Pad Thai noodles into the Ziploc, shake up, Squeeze in half the lime, and serve with lime wedges. One can eat right out of the bag to save on dishes.
Recipes can be hard to find which can be vegetarian, gluten free, dairy free, peanut free AND taste good.
This one is a winner!
Because of the Bean Spouts, likely this will be a day 1 or day 2 meal. It is possible to grow sprouts on the trail, however this adds an entire new dimension to “easy” trail food. One day we may try this.