Camp Cooking: Pad Thai

Pad Thai, or “Kway teow phat Thai”, means stir-fried rice noodles and it’s a flavoursome, fragrant dish that sings on the palate.

According to legend, Thailand’s longest serving third Prime Minister Phibun, announced a competition to create a national dish and when a contestant’s take on stir-fried noodles delighted him, he decided to make it the national dish and believed it would improve the diet of Thai people and unify the nation. And so Pad Thai was born!

Today, the dish is enjoyed by people all over the world in restaurants, bars and street vendors alike. You can enjoy it when camping too...

Prep time: 5-7 minutes
Cooking time:  20 minutes

Ingredients:

-Thai-style rice noodles

-Pad Thai sauce

-1/2 cup crushed peanuts

-Water

-Bean sprouts

-Spring onion (chopped)

-2 eggs (optional if backpacking)

- Non-perishable tofu

-Thawed prawns

-Lime wedge

-Coriander (optional but really does make the dish!)

Cooking utensils:

-Cooking spray

-Cooking pot

-Zip bags for ingredients and leftovers

Method 

1.    Spray cooking pot with cooking spray and scramble the eggs. Then place them on a separate plate

2.    Fill your camp stove half full of water and bring to a boil

3.    Add the rice noodles and turn the flame to medium

4.    When the rice noodles are cooked (approx. 7-10 minutes) drain them and be careful as the noodles can be delicate

5.    Drain tofu and bean sprouts

6.    Add the prawns and Pad Thai sauce and stir constantly until cooked through

7.    Turn the heat to low and add bean sprouts and tofu and stir together until cooked

8.    Sprinkle with chopped spring onion

9.    Add a dash of lime juice and coriander leaves to complete the dish and enjoy!