Recipe: Spicy Pad Thai with Chicken and Veggies

8-ounce package rice noodles

1/4 cup soy sauce

1/4 cup brown sugar

2 tablespoons rice vinegar

1 teaspoon crushed red pepper

1 lime

1 carrot

1 cup shelled peanuts

2 cloves garlic

6-ounce can bean sprouts

7-ounce chicken breast pouch

1 tablespoon olive oil

At Home

Mix soy sauce, sugar, and vinegar; add red pepper and transfer to a spill-proof container. Drain bean sprouts and transfer to a separate spill-proof container. Place oil in a third spill-proof container. Crush peanuts into pieces with the bottom of a bowl or mug and pack in zip-top bag.

In Camp

Cut lime in half. Squeeze the juice from one half into the soy sauce mixture and stir. Peel and dice carrot and garlic. Boil water and cook rice noodles for three to five minutes, or until soft; drain and set aside. Saute the garlic and carrot in olive oil for two minutes, until garlic starts to brown. Return noodles to the pot, then add chicken, peanuts, bean sprouts, and soy sauce mixture. Cook for two minutes, until everything is hot. Sprinkle peanuts on top. Cut remaining lime half into wedges and squeeze over noodles.

TIP Mix it up: Instead of chicken, try precooked, freeze-dried shrimp (aa-foods.com), dried beef (backpackerspantry.com), or dried tofu (edenfoods.com). Or stir in a takeout packet of chili sauce.

Prep time

5 min

Cook time

15 min

Price $4 per serving

Weight 9 ounces per serving

Serves 3

Calories 595

Fat 14 g

Carbs 92 g

Protein 27 g