Get access to everything we publish when you sign up for Outside+.
- 6 oz of Pad Thai rice noodles (Asian selection)
- 1/2 cup of freeze-dried eggs
- 2 Tbsp freeze-dried cilantro
- 4 packets of soy sauce
- 2 Tbsp sugar
- 2 True Lime packets
- 2 green onions, chopped
- 2 Tbsp chopped, roasted unsalted peanuts
- 2 Tbsp oil
At home⇒ Dry chopped green onions by spreading them on a paper towel overnight (in humid areas, you may need to put them in a prewarmed, shut-off oven). Combine eggs and cilantro in a snack-size zip-top bag. Pack noodles in a sturdy, gallon-size bag.
In camp⇒ Boil water in a medium pot. Fully submerge noodles, stir gently, remove from heat, and set aside (covered) for about 10 minutes. Meanwhile, add ¾ cup water to powdered eggs; mix well. Heat 1 tsp of oil in nonstick frying pan, add eggs, and scramble until firm. When noodles are soft, carefully drain and set aside (use the bag you packed them in). Add remaining oil to now-empty noodle pot and heat over a medium flame for about 30 seconds. Add soy sauce, sugar, and lime, stir once, then toss in noodles, coating them with the sauce. Finish by gently tossing in egg and onions. Top with peanuts.