Camp Stove Backpacking Pad Thai

Ingredients

• •3 tablespoon oil
• •1/3 cup shallots
• •2 teaspoon garlic
• •1/4 cup tamarind concentrate
• •1/4 cup honey
• •2 tablespoon fish sauce
• •2 teaspoon chili powder
• •2 teaspoon lime juice
• •1 cup carrots
• •1 cup bean sprouts or other sprouts
• •1/4 cup cilantro
• •1/4 cup green onions
• •1/2 cup roasted peanuts
• •2 cup shredded chicken
• •1 lime
• •14 ounces dried rice noodles

Equipment

• • camp stove
• • small saucepan
• • jar for sauce

Instructions

1. 1At home: For the sauce, combine oil through lime juice in a small saucepan at home and cook for one minute. Put into a sealed jar. Chill for up to one week. For the mix ins (carrots through chicken), chop and chill in separate baggies.
2. 2At camp: Cook the noodles according to the package directions. Heat the sauce and the chicken (or desired protein). To serve, fill each bowl with noodles. Let everyone pick their own mix-ins, top with sauce. Serve with sliced limes.