This recipe makes about 7 cups
Directions:
- Dice the onions, bell peppers, and cilantro. Quarter the lime and cut each quarter into 3 thin slices
- Cut the shrimp into bite-size pieces
- Cook the rice noodles according to package instructions, then rinse and set aside.
- In a saucepan, sauté garlic in a small amount of vegetable broth over medium heat.
- Add shrimp and bell pepper, cooking for a few minutes until shrimp is opaque and peppers are tender.
- Push the shrimp and peppers to one side of the pan and add the scrambled eggs, allow them to cook.
- Prepare the sauce by whisking together fish sauce, soy sauce (or liquid aminos), rice vinegar, sriracha, brown sugar, PB2, and water in a bowl until smooth.
- Combine the cooked noodles with the shrimp mixture, then gradually pour in the sauce, stirring thoroughly to coat everything evenly.
- Stir in green onions, cilantro, and bean sprouts (if using), mixing well.
- Add parchment paper to your trays and spread the pad thai evenly onto your trays.
- Add dividers if using. 4 portions work well. Add lime slices on top of each serving (I did 4 slices each).
- Pre Freeze when possible
- Freeze dry (my cycle time was 26 hours)
- Store in jars for short-term use or in mylar bags for long-term storage
Rehydration:
Add 1 divider portion or about 1 ¾ cups of freeze-dried pad thai to a bowl with ¾ cup of hot water. Cover for about 5 minutes, stir, and cover again for 4-5 more minutes. Add the lime slices to a bowl of water and allow them to sit until the pad thai is ready to eat. Squeeze lime juice on top. Enjoy
Notes:
You can substitute the shrimp for chicken or tofu. Great camping meal
Nutritional Value Per 1 divider portion or about 1 ¾ cups
Calories 450 Carbohydrates 62 g Protein 30 g Fat 10 g Sugar 12 g Fiber 2 g
Cycle times and rehydration for reference only. Your results may vary
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