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Pad Thai on the Trail

Source of Recipe


Scott Wellsandt






List of Ingredients



• 1 Tbsp sugar
  
• 3 Tbsp fish sauce
  
• 2 Tbsp catsup
  
• 3 chicken breasts, cut into chunks
  
• 3/4 lb. small shrimp
  
• 1/3 bunch cilantro, chopped
  
• 1 cup bean sprouts
  
• 1 pkg. rice noodles (dried)
  
• 1/2 cup oil
  
• 8 cloves garlic, minced
  
• 2 eggs, beaten
  
• 1 Tbsp dried shrimp powder, optional
  
• 3 stalks green onions, chopped
  
• Lime wedges
  
• 1/2 cup peanuts, roughly chopped
  
• Pinch of red chili flakes
  






Instructions



1. At home: Combine sugar, fish sauce and catsup in a container. Cut chicken breast into chunks; vacuum-seal and freeze. Vacuum-seal shrimp and freeze. Vacuum-seal cilantro and bean sprouts separately.
   
   
2. On the trail: Soak noodles in warm water for about 30 minutes to soften. Heat oil in wok (or pan); saute garlic until golden. Add chicken; stir-fry for several minutes. Add the fish-sauce mixture; stir until sugar dissolves. Add the eggs. Let set for a minute, then scramble. Throw in the shrimp and the noodles. Toss and stir. Add the bean sprouts.
   
   
3. Serve, garnished with shrimp powder (if desired), chopped green onions, cilantro, lime wedges, peanuts and red chili flakes.
   
   Serves 4