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Thai Noodles Recipe

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This recipe for Thai Noodles, by , is from Dining out, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Angela Harder

Category:
Category:

Ingredients:  
Ingredients:  
Prep at home:
3/4 cup roasted peanuts or cashews
3/4 cup dried grated carrots
1/2 cup dried red/green pepper slices
1/2 cup dried leeks
1/4 cup dried cilantro
3 large limes (use fresh if you can)
lime zest off the above lime (done in field)
2 Tbsp ginger (use fresh if you can)
1 tsp salt
1/2 tsp hot pepper flakes
5 cloves of garlic
1 1/2 cups of dried chicken or turkey (optional)
6 cups rice vermicelli noodles

Sauce: (put in leak proof container)
oil- 1/4 cup (add to trip supply)
1/2 cup white vinegar
1/4 cup fish sauce
2 Tbsp ketchup
1/4 cup sugar

Directions:
Directions:
Package ingredients at home. Can put dried carrots, peppers and leaks together in one bag.
In the field: Hydrate dried veggies and ground chicken in a separate pot. I cover with hot water and let sit.
cut up ginger and garlic and brown with oil. Toast cashews and peanuts if needed.
If veggies/ meat are not ready, place on stove with more water and heat if needed.

Noodles: Follow package directions. Rice noodles only take about 2 min in boiling water.

Mix veggies/ meat mixture, all spices, garlic, ginger, and lime zest with noodles. Add sauce and toss until coated. Top with peanuts/ cashews and dried cilantro. Cut up lime wedges and squeeze fresh juice on each serving.

Number Of Servings:
Number Of Servings:
6

 

 

 

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