Backpackers' Thai Noodles

Backpackers' Thai Noodles
  • 1 cup dried rice noodles
  • 1/4 cup chopped peanuts
  • 1/4 cup freeze-dried vegetables
  • 2 tablespoons powdered peanut butter (such as PB2®)
  • 1 1/2 teaspoons powdered chicken bouillon
  • 1 1/2 teaspoons freeze-dried cilantro
  • 1 teaspoon chia seeds (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 1 dash cayenne pepper (optional)
  • 1 cup boiling water


  1. Combine rice noodles, peanuts, vegetables, powdered peanut butter, chicken bouillon, cilantro, chia seeds, salt, garlic powder, ginger, garlic powder, black pepper, and cayenne pepper in a resealable plastic bag. Remove air and seal.
  2. Reconstitute rice noodle mixture by pouring in 1 cup boiling water. Mix well and let cook until noodles and vegetables are tender, about 10 minutes.

04/01/2018
Backpackers' Thai Noodles, recipe PT15M PT1H 5 455 calories

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