"The belly rules the mind."--Spanish Proverb

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!

Angela Harder


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

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:




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