Thai Peanut Noodles [Easy Backpacking Meal]

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These Thai Peanut Noodles were my absolute favourite meal on a recent long distance backpacking trip on the Cape Wrath Trail. They pack a flavorful punch and can be assembled entirely from readily available (online anyway) shelf-stable ingredients – no dehydrator required! It’s got a great balance of protein, carbs, and fats. I’m keeping packets of this pre-prepped meal stashed everywhere – not just my backpack but also in the van and even in the kitchen for quick and easy dinners. It’s so good!

Store Cupboard Essentials

I’m a big fan of making my own dehydrated meals for backpacking, but I know most hikers don’t have a dehydrator, or don’t have the time. This recipe relies on pantry staples that are readily available online – no dehydrator required! And in developing this recipe I’ve discovered a whole new range of backpacking-friendly ingredients that will expand my repertoire.

Key Ingredients & Their Benefits

• Peanut Butter Powder [US] [UK]. I didn’t know this product existed until I started researching this recipe. It’s ended up being really handy! And yes, it’s made with real peanuts, no fake food as far as I can tell. You can mix it with water to make spreadable peanut butter. I also discovered that it’s absolutely delicious when mixed with powdered milk and water for my cereal in the morning. The PB powder is touted as a lower fat, higher protein alternative to conventional peanut butter (I have no idea how they do that). As such I like to add some roasted peanuts or cashews to this to amp up the fat content. 
• Coconut Milk Powder [US] [UK]. Adds rich, creamy flavor without the weight of canned coconut milk. Note: it dissolves best in warm or hot water, so avoid trying to reconstitute it with cold water like I did with my breakfast cereal in the morning. Total failure.
• Rice Noodles [US][UK] – Rice noodles are so handy for backpacking because they cook so quickly (about four minutes in boiling water, or you can even cold soak them). Go for brown rice noodles for extra nutrients.
• Dried Tofu [US][UK] or TVP [US][UK] – Not strictly required but I like the added texture, plus the extra protein. It makes it feel more like a complete meal. (If you have a dehydrator, make your own dried tofu: freeze it, thaw it, cube it (small cubes), dehydrate at about 60°C (140°F) for 6-8 hours or until totally dry and hard).
• Dried veggies like broccoli, mushrooms, peppers, etc – You can buy “ramen toppings” that are handy here [US][UK] or of course you can dry your own veggies in a dehydrator or even in an oven – see my guide to how to dehydrate food in an oven.

Thai Peanut Noodles

Servings: 1 substantial portion

Total Weight: Approximately 160g

Nutritional Breakdown (per serving): Calories: ~700 kcal | Protein: ~28g | Carbohydrates: ~95g | Fat: ~22g (higher with added nuts)

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Ingredients Method

Ingredients

  

Cook Bag — Noodles, Vegetables, Protein

• 70 g Rice noodles break into pot-sized pieces
• 25 g Dehydrated tofu or TVP
• 20-30 g Dehydrated vegetables I love broccoli in this
• 4 Kaffir lime leaves and/or pack fresh lime for squeezing at mealtime

PB Sauce Mix Packet — Pack Separately

• 20 g Peanut butter powder
• 15 g Coconut milk powder
• 1 tsp Brown sugar
• ¼ tsp Ground ginger
• ½ tsp Dried coriander
• Pinch of chili flakes adjust to taste

Liquid Flavor — Pack Separately

• 1 Tbsp 15ml Soy sauce
• 1 tsp 5ml Rice vinegar

Garnishes (Optional)

• Roasted peanuts or cashews
• Fresh or dried spring onions
• Fresh or dried sliced chilies

Method

 

1. Add the cook bag contents (noodles, tofu, vegetables, kaffir lime leaves) to your pot. Cover with approximately 300ml cold water.
2. Bring to a boil, then remove from heat. Let stand 5-10 minutes until noodles are tender and fully cooked.
3. Strain off most of the cooking water, leaving just enough to help the sauce combine (about 2-3 tablespoons).
4. Off the heat, add the soy sauce, rice vinegar, and the contents of your PB sauce mix packet. Stir thoroughly to combine into a creamy sauce.
5. Top with chopped peanuts or cashews and any additional garnishes. Enjoy!

Packing Tips

Keep your sauce ingredients separate from the noodles and vegetables to prevent any potential leaking or clumping. A vacuum sealer can be used to create small lightweight, leak-proof pouches, but small zip-top bags or reusable containers work perfectly well.

You can customize the spice level and add other dried herbs like garlic powder, onion powder, or lemongrass for additional flavor complexity.

Bonus Recipe: Quick PB Miso Ramen Soup

The peanut butter and coconut sauce mixture is incredibly versatile. For an even simpler trail lunch, try this variation:

• Cook ramen noodles according to package directions
• Add miso soup powder to the cooking water
• Stir in the PB sauce mix (peanut butter powder, coconut milk powder, and spices)
• Instant filling umami-rich soup that’s ready in minutes!

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