Backpacker's Pad Thai

Pad thai works surprisingly well on a camping stove because it requires one pot, minimal water, and ingredients that actually taste better at altitude. Unlike rice dishes that get mushy, noodles hold up perfectly to backcountry cooking. This version strips away the complexity without sacrificing flavor.

Ingredients

• 8 oz dried rice noodles (1/4 inch wide, about 2 cups by volume)
• 3 tablespoons soy sauce (measured at home into small bottle)
• 2 tablespoons lime juice powder or 1 tablespoon freeze-dried lime
• 1 tablespoon peanut butter powder (or 2 teaspoons regular peanut butter in a small container)
• 1 teaspoon sugar
• 1/2 teaspoon cayenne pepper (optional, but worth it)
• 2 oz dried shrimp or 2 oz bacon bits (pre-cooked, adds protein)
• 2 oz roasted peanuts, roughly crushed
• 1 tablespoon vegetable oil (carried in small container)
• 3 cups water
• Dried scallions or garlic powder (1 teaspoon) — optional but improves flavor significantly

At Home (Prep)

Measure soy sauce into a small plastic bottle. Mix lime powder, peanut butter powder, sugar, cayenne, and garlic powder (if using) into a small ziplock or container. Pre-crush peanuts and store in another small bag. Pack noodles loosely in a lightweight stuff sack or gallon bag—they compress easily.

Repackage dried shrimp or use bacon bits, which are lighter and less pungent. Keep everything in separate, labeled containers. This takes 10 minutes and eliminates weighing and measuring on the trail.

At Camp

1. Boil water. Fill your pot with 3 cups water and bring to a rolling boil over your stove (3-5 minutes depending on altitude and fuel).
2. Add noodles. Break noodles in half and drop into boiling water. Stir occasionally. Cook until barely tender, about 5 minutes. They should still have slight resistance; overcooked noodles fall apart.
3. Reduce heat. Turn your stove to low to medium-low. Add oil and the dried shrimp or bacon bits. Stir for 30 seconds.
4. Add sauce. Pour soy sauce into the pot and stir. Sprinkle the spice mixture (lime powder, peanut butter powder, sugar, cayenne) over the noodles and fold everything together for 2-3 minutes until the sauce coats the noodles evenly.
5. Finish and serve. Remove from heat. Top each portion with crushed peanuts. Eat directly from the pot or transfer to your bowl. No cleanup except rinsing the pot.

Tips

• Substitutions: No peanut butter powder? Carry 1 teaspoon regular peanut butter in a small container and stir it in at the end. No lime powder? Use 1/2 teaspoon citric acid (available in bulk sections) or skip it and rely on soy sauce.
• At high altitude: Water boils faster but doesn't get as hot. Your noodles may take longer to soften. Bring extra water and be patient.
• Cold weather cooking: Use a windscreen around your stove to protect the flame and speed cooking time by 30-40%.
• Pack-out considerations: All ingredients are dry. No wet trash. Rinse your pot with a small amount of water and drink the noodle water if needed; it's salty but edible.
• Reheating: If made ahead, this doesn't reheat well. Cook fresh at camp.